• Prep Time: 15 mins
  • Cooking Time: 8 mins
  • Serves: 6

Blueberry-Rhubarb Crisp

  • Recipe Submitted by on

 Ingredients List

  • 2-1/2 cups diced fresh or frozen rhubarb, thawed
  • 1/3 cup sugar
  • 2 tablespoons all-purpose flour
  • 1 can (21 ounces) blueberry pie filling
  • TOPPING:
  • 3/4 cup all-purpose flour
  • 3/4 cup old-fashioned oats
  • 1/3 cup packed brown sugar
  • 3/4 teaspoon ground cinnamon
  • 1/2 cup cold butter, cubed

 Directions

In a 2-qt. microwave-safe dish, combine the rhubarb, sugar and flour. Cover and microwave on high for 3 minutes; stir. Add pie filling.
In a small bowl, combine the flour, oats, brown sugar and cinnamon. Cut in butter until mixture is crumbly; sprinkle over filling. Cover and cook 4-5 minutes longer or until bubbly and rhubarb is tender. Serve warm.

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