Blueberry Rhubarb Crisp With Pistachio Oat Crumble Food

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BLUEBERRY RHUBARB CRISP



Blueberry Rhubarb Crisp image

Like apple crisp, but a springtime desert. IMO 10 times better. Serve alone, with ice cream or whipped cream. I got this from cooks.com but had to guess the remainder of the recipe as it ended at step 2.

Provided by veggienut

Categories     Dessert

Time 45m

Yield 1 8X8 Pan

Number Of Ingredients 10

1 cup flour
1/2 cup rolled oats
3/4 cup brown sugar
1/2 cup butter, melted
2 cups rhubarb
2 cups blueberries
3/4 cup sugar
1/4 cup flour
1/2 teaspoon cinnamon
1/4 cup water

Steps:

  • Make topping: In large bowl, combine flour, oats, sugar. With fork mix in butter to make a crumbly mixture.
  • In lightly greased 8x8x2 dish, combine all filling ingredients. Add 1/4 cup water; stir to mix.
  • Sprinkle topping over mixture.
  • Bake at 350°F for 30 minutes.

BLUEBERRY-OATMEAL CRISP



Blueberry-Oatmeal Crisp image

Provided by Food Network Kitchen

Categories     dessert

Time 1h30m

Yield 6 to 8 servings

Number Of Ingredients 16

Unsalted butter, for the baking dish
Filling:
6 cups blueberries
1/2 cup granulated sugar
3 tablespoons all-purpose flour
2 tablespoons fresh lemon juice
Pinch kosher salt
Topping:
3/4 cup packed light brown sugar
3/4 cup all-purpose flour
1/2 cup old-fashioned rolled oats
1/2 cup almonds or hazelnuts, chopped
1/2 teaspoon grated lemon zest
1/4 teaspoon ground cinnamon
1/2 teaspoon kosher salt
6 tablespoons cold unsalted butter, cut into 2-inch pieces

Steps:

  • Preheat the oven to 375 degrees F and butter a 2-quart baking dish.
  • Make the filling: Toss the blueberries, granulated sugar, flour, lemon juice and salt in a medium bowl. Transfer to the prepared baking dish.
  • Make the topping: Combine the brown sugar, flour, oats, nuts, lemon zest, cinnamon and salt in a separate bowl. Using your fingers or a pastry blender, work the butter into the flour mixture until coarse crumbs form. Scatter the topping over the blueberry mixture.
  • Set the dish on a baking sheet and bake until the topping is golden brown and the filling is bubbling, 45 to 50 minutes. Let cool slightly before serving.

RHUBARB-BLUEBERRY CRUMBLE



Rhubarb-Blueberry Crumble image

Rhubarb and strawberry often go together, but blueberries give rhubarb a fresh and summery touch. - Mike Schulz, Tawas City, Michigan

Provided by Taste of Home

Categories     Desserts

Time 55m

Yield 8 servings.

Number Of Ingredients 12

2/3 cup sugar
2 tablespoons cornstarch
1/4 teaspoon salt
3 cups fresh blueberries
3 cups sliced fresh or frozen rhubarb, thawed
TOPPING:
3/4 cup biscuit/baking mix
1/3 cup sugar
1/8 teaspoon salt
1/3 cup cold unsalted butter, cubed
1/2 cup old-fashioned oats
1/2 cup chopped almonds

Steps:

  • Preheat oven to 375°. In a bowl, mix sugar, cornstarch and salt. Add blueberries and rhubarb; toss to coat. Transfer to a greased 8-in. square baking dish., For topping, in a small bowl, mix baking mix, sugar and salt. Cut in butter until crumbly; stir in oats and almonds. Sprinkle over filling. Bake until filling is bubbly and topping is golden brown, 40-45 minutes.

Nutrition Facts : Calories 324 calories, Fat 14g fat (6g saturated fat), Cholesterol 20mg cholesterol, Sodium 255mg sodium, Carbohydrate 49g carbohydrate (32g sugars, Fiber 4g fiber), Protein 4g protein.

RHUBARB BLUEBERRY CRISP



Rhubarb Blueberry Crisp image

Although butter and sugar were scarce during World War II, my mom would save her rations to make this tasty treat using wild blueberries and homegrown rhubarb.

Provided by Taste of Home

Categories     Desserts

Time 1h15m

Yield 4-6 servings.

Number Of Ingredients 9

3 cups chopped fresh or frozen rhubarb
2 cups fresh or frozen blueberries
1/2 cup sugar
2 tablespoons all-purpose flour
TOPPING:
1/2 cup packed brown sugar
1/3 cup all-purpose flour
1/4 cup cold butter
1/2 cup slivered almonds, toasted

Steps:

  • In a large bowl, toss rhubarb and blueberries with sugar and flour. Transfer to a greased 2-qt. baking dish. , In a small bowl, combine brown sugar and flour; cut in butter until mixture resembles coarse crumbs. Stir in almonds. Sprinkle over fruit. , Bake at 350° for 1 hour or until bubbly. Serve warm.

Nutrition Facts :

"BLUEBARB" BLUEBERRY RHUBARB CRISP



I created this dessert because I still had tons of rhubarb hanging around in my freezer and I was sick of the go-to strawberry/rhubarb combination. It turned out amazingly! The tart taste of rhubarb is, not surprisingly, complemented by blueberry. Delicious with a scoop of vanilla ice cream.

Provided by Chloe

Categories     Desserts     Fruit Dessert Recipes     Blueberry Dessert Recipes

Time 40m

Yield 6

Number Of Ingredients 12

¼ cup brown sugar
¼ cup white sugar
¼ cup oats
1 teaspoon all-purpose flour
1 pinch ground cinnamon
1 cup chopped rhubarb
1 cup blueberries
½ cup all-purpose flour
⅓ cup oats
1 pinch ground cinnamon
1 pinch ground nutmeg
½ cup melted butter, divided

Steps:

  • Preheat oven to 350 degrees F (175 degrees C).
  • Whisk brown sugar, white sugar, 1/4 cup oats, 1 teaspoon flour, and a pinch of cinnamon together in a bowl. Add rhubarb and blueberries; stir to coat. Pour mixture into a small baking dish.
  • Stir 1/2 cup flour, 1/3 cup oats, cinnamon, and nutmeg together in a bowl; add enough butter to create a crumbly topping, about 1/2 of the butter. Sprinkle crumbly topping over rhubarb mixture, and drizzle remaining butter over the top.
  • Bake in the preheated oven until golden and bubbling, 20 to 30 minutes. Cool for 5 minutes before serving.

Nutrition Facts : Calories 291.8 calories, Carbohydrate 35.7 g, Cholesterol 40.7 mg, Fat 16.1 g, Fiber 2.2 g, Protein 2.7 g, SaturatedFat 9.9 g, Sodium 113.3 mg, Sugar 20 g

BLUEBERRY RHUBARB CRISP WITH PISTACHIO CRUST



Blueberry Rhubarb Crisp With Pistachio Crust image

This is the time of year that I pull out my stash of frozen fruit. I love crisps....but this has to be one of my absolute favorite!!! The pistachio nuts are the secret ingredient

Provided by Abby Girl

Categories     Dessert

Time 1h20m

Yield 6-8 serving(s)

Number Of Ingredients 9

1/3 cup sugar
2 tablespoons flour
3/4 lb rhubarb
2 cups blueberries
1/3 cup pistachios, chopped
3/4 cup flour
1/2 cup sugar
1/4 cup brown sugar
6 tablespoons butter

Steps:

  • If berries are frozen, slightly thaw. In a bowl, stir together sugar and flour. Add fruit to sugar mixture, tosing well and spread mixture into baking dish.
  • Preheat oven to 375.
  • Topping:
  • Coarsely chop pistachios. In a bowl, mix the flour and sugars. Cut the butter into cubes with your fingers or a pastry blender, blending the flour mixture until it resembles coarse meal. Add pistachios and toss well.
  • Squeeze a handful of topping together and coarsely crumble in chunks over filling. Squeeze and evenly crumble remaining topping over filling in same manner.
  • Bake crisp in oven until filling is bubbling and topping is crisp and golden, about 50 minutes. (can be done in advance).
  • Just before serving, heat crisp in 300 oven for 20 - 30 minutes until just warm. Serve with ice cream or frozen yogurt.
  • Note: When measuring out the fruit. I just add the blueberries and enough rhubarb to the baking dish, taking in to allowance the shrinkage of cooking. If no rhubarb is available, just use all blueberries.

Nutrition Facts : Calories 387.7, Fat 15, SaturatedFat 7.7, Cholesterol 30.5, Sodium 88.5, Carbohydrate 62.1, Fiber 3.4, Sugar 42.6, Protein 4.3

BLUEBERRY RHUBARB CRISP WITH PISTACHIO-OAT CRUMBLE



BLUEBERRY RHUBARB CRISP WITH PISTACHIO-OAT CRUMBLE image

Categories     Fruit     Dessert

Number Of Ingredients 11

1/3 C. natural cane sugar
2 Tbs. minute tapioca
2 ½ - 3 ½ C. rhubarb (1-1.5 lbs), trimmed and cut into ½" pieces
3 C. fresh or frozen blueberries
½ C. shelled raw pistachios, finely chopped
½ C. all purpose flour or gluten-free flour
½ C. old fashion oats, roughly chopped in a mini food processor
½ C. natural cane sugar
¼ C. brown sugar, packed
6 Tbs. cold unsalted butter
Fresh whipped cream or vanilla bean ice cream (optional)

Steps:

  • 1. Move oven rack to upper third of oven and preheat oven to 375 degrees. Prepare 2 quart baking dish by coating bottom and sides with non-stick spray or softened butter. In a medium bowl, stir together sugar and tapioca. Add in rhubarb and blueberries and toss to coat. Spread mixture in the bottom of prepared baking dish. 2. In a medium bowl, combine flour, oats and sugars and whisk until well combined. Cut butter into ½" pieces and blend butter with oat mixture by using your fingers to combine and crumble, until the mixture resembles a coarse meal. Add pistachios to oat mixture and stir until well combined. 3. Take a small handful of topping and squeeze it into a compact chunk and crumble it over blueberry filling. Continue with remaining topping and crumble evenly over the filling until all of the crumble is used up. 4. Bake in upper third of oven for about 45 minutes, or until the filling is bubbling and the topping is golden crisp. Serve immediately or at room temperature, topped with a dollop of fresh whipped cream or a small scoop of vanilla bean ice cream.

BLUEBERRY RHUBARB CRISP WITH PISTACHIO CRUST



Blueberry Rhubarb Crisp with Pistachio Crust image

Provided by Alan Michael Parker

Categories     Dessert     Bake     Picnic     Kid-Friendly     Blueberry     Pistachio     Summer     Family Reunion     Rhubarb     Potluck     Gourmet     North Carolina     Small Plates

Yield Serves 6 to 8

Number Of Ingredients 10

1/3 cup granulated sugar
2 tablespoons all-purpose flour
3/4 pound rhubarb
2 cups blueberries (about 11 ounces)
For topping
1/3 cup shelled natural pistachios
3/4 cup unbleached all-purpose flour
1/2 cup granulated sugar
1/4 cup packed brown sugar
6 tablespoons cold unsalted butter

Steps:

  • Preheat oven to 375°F. and butter a 2-quart shallow baking dish.
  • In a bowl stir together sugar and flour. Trim rhubarb and cut enough of stalks into 1/2-inch pieces to measure 2 cups. Add rhubarb and blueberries to sugar mixture, tossing well, and spread mixture in baking dish.
  • Make topping:
  • Finely chop pistachios. In a bowl whisk together flour and sugars. Cut butter into 1/2-inch cubes and with your fingers or a pastry blender blend into flour mixture until mixture resembles coarse meal. Add pistachios and toss well.
  • Squeeze a handful of topping together and coarsely crumble in chunks over filling. Squeeze and evenly crumble remaining topping over filling in same manner. Bake crisp in upper third of oven until filling is bubbling and topping is crisp and golden, about 50 minutes.
  • Serve crisp warm or at room temperature.

RHUBARB, OAT, AND PECAN CRUMBLE



Rhubarb, Oat, and Pecan Crumble image

Make and share this Rhubarb, Oat, and Pecan Crumble recipe from Food.com.

Provided by ratherbeswimmin

Categories     Dessert

Time 1h30m

Yield 10 serving(s)

Number Of Ingredients 11

1 tablespoon unsalted butter, at room temperature, for dish
3/4 cup all-purpose flour (3 3/4 oz.)
1/2 cup rolled oats (2 oz.)
1/2 cup packed brown sugar (3 3/4 oz.)
1/2 cup chopped pecans (2 1/8 oz.)
1/2 teaspoon fine sea salt
1/4 cup unsalted butter, melted (2 oz.)
1 cup sugar (7 oz.)
2 tablespoons cornstarch
3 1/2 lbs rhubarb, trimmed and chopped into 1-inch pieces (about 10 1/2 cups or 2 lb, 6 oz. prepped)
1 tablespoon pure vanilla extract

Steps:

  • Preheat the oven to 375°.
  • Butter a 3-quart baking dish.
  • To make the crumble--mix the flour, oats, brown sugar, pecans, and salt together in a bowl.
  • Stir in the butter, then press the mixture together with your hands to form a few small clumps.
  • Put the topping in the freezer while you assemble the filling.
  • To make the rhubarb filling, rub the sugar and cornstarch together in a bowl, then add the rhubarb and vanilla and toss until evenly coated.
  • Transfer the rhubarb mixture into the prepared pan and scatter the crumble topping over the top.
  • Bake for about 45 minutes, or until the topping is golden and the filling bubbles up through the topping.
  • Cool for 20 minutes before serving.
  • Storage--the crisp is best served the day it is made, but any leftovers can be wrapped in plastic wrap and eaten for breakfast the next morning or kept at room temperature for 2-3 days.

Nutrition Facts : Calories 300.4, Fat 10.3, SaturatedFat 4.1, Cholesterol 15.2, Sodium 127.4, Carbohydrate 50.3, Fiber 4.1, Sugar 32.8, Protein 3.5

BEST BLUEBERRY RHUBARB CRUMBLE



Best Blueberry Rhubarb Crumble image

This recipe tastes so good I almost didn't post it! Blueberries and rhubarb taste so yummy together. Easy and delicious... enjoy!

Provided by good2bdunn

Categories     Dessert

Time 50m

Yield 6 serving(s)

Number Of Ingredients 11

1 cup granulated sugar
3 tablespoons cornstarch
3 cups rhubarb (1/4 inch slices)
2 cups blueberries (frozen work great)
3 tablespoons unsweetened apple juice
1 tablespoon fresh lemon juice (bottled is fine)
1 tablespoon butter
3/4 cup flour
3/4 cup brown sugar
6 tablespoons butter
1 teaspoon cinnamon

Steps:

  • Preheat oven to 350.
  • Thoroughly mix sugar and cornstarch in the bottom of a large pot.
  • Add rhubarb, blueberries, apple juice, lemon juice and butter to pot.
  • Stir to combine with sugar and cornstarch.
  • Continue to stir and cook over medium heat until thick and glossy.
  • Transfer to pie pan. Top with crumble.
  • Bake for 30 - 35 minutes.
  • Enjoy with vanilla ice cream -- yummy!

Nutrition Facts : Calories 470.5, Fat 13.9, SaturatedFat 8.6, Cholesterol 35.6, Sodium 130.3, Carbohydrate 87.2, Fiber 3, Sugar 66.4, Protein 2.8

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