If summer were a dessert, this Blueberry Rhubarb Crisp would be it. Rhubarb is one of my favorite ingredients, and pairing it with blueberries instead of the more common strawberry makes for a bright, tangy dessert that feels like sunshine on a plate.
If you enjoy this crisp, try my other fruit crisps like Peach Pecan Crisp or Strawberry Rhubarb Crisp for more seasonal ideas. So many summer fruits become irresistible when finished with oats, sugar, and a crunchy topping.
Ingredients
The fruit is the star here, but the nuts add a welcome crunch. I use slivered almonds because they stay crisp after baking. Other nuts will work, but almonds are my preference.
What you need:
- Blueberries
- Rhubarb
- Lemon
- Granulated sugar
- Cornstarch
- Rolled oats
- Light brown sugar
- Cinnamon
- Ginger
- Kosher salt
- Unsalted butter
- Slivered almonds
- Vanilla ice cream
See the recipe card below for full quantities and detailed measurements.
Use the JUMP TO RECIPE button at the top or scroll to the recipe card to view the full ingredient list and instructions.
Method
Start by combining the fruit filling: in a large bowl toss the blueberries and sliced rhubarb with the granulated sugar, lemon zest and juice, and cornstarch until the fruit is evenly coated. Transfer the fruit to a buttered baking pan or a large enameled cast-iron skillet.
Using the same bowl, make the crisp topping by combining the rolled oats, light brown sugar, cinnamon, ginger, salt, softened butter, and slivered almonds. Work the mixture together with your fingers or a pastry cutter until it resembles coarse, wet sand and holds together when pressed.
Scatter the topping evenly over the fruit and bake until the topping is deep golden and the filling is bubbling around the edges. The bubbling indicates the filling has thickened and the cornstarch has activated.
Serve the crisp warm, topped with extra fresh blueberries and generous scoops of vanilla ice cream for a classic finish.
Notes & Tips
Even with tart rhubarb, a bit of lemon brightens and balances the flavor. If you prefer a sweeter filling, increase the granulated sugar when tossing the fruit. I usually keep it lightly sweet to let the rhubarb’s sharpness shine.
Because rhubarb is acidic, I prefer baking in an enameled cast-iron skillet, but a 9×13 baking dish works well too. To cut down on dishes, toss the fruit in a large bowl, scrape all juices into the pan, then make the topping in the same bowl.
Substitutions
Fresh or frozen rhubarb and blueberries both work—frozen is convenient when fresh isn’t available. If you need this to be gluten-free, use certified gluten-free oats and cornstarch. Either light or dark brown sugar is fine for the topping; dark brown gives a deeper flavor.
The cinnamon and ginger add subtle warmth. If you like extra spice, a pinch of fresh nutmeg complements the mix. To make the crisp dairy-free, substitute coconut oil or a plant-based butter for the butter. You can omit the almonds for allergies, though they do add a pleasant crunch.
More Great Berry Recipes!
If you like trying different berry treats, consider strawberry cookies filled with marshmallow fluff, easy blueberry muffins that come together in minutes, or a rich homemade strawberry ice cream for a cooling summer dessert.
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📖 Recipe
Blueberry Rhubarb Crisp
10 minutes
1 hour
1 hour 10 minutes
If summer were a dessert this Blueberry Rhubarb Crisp would be IT! Perfectly sweet and tart, with each bite it just gets better and better.
Ingredients
- 1 pound fresh blueberries, plus more for garnish if desired
- 2 pounds fresh rhubarb, sliced diagonally
- 1 large lemon, zested and juiced
- 1 cup granulated sugar
- ½ cup cornstarch
- 2 cups rolled oats
- 1 cup light brown sugar, packed
- 1 teaspoon ground cinnamon
- 1 teaspoon ground ginger
- ½ teaspoon kosher salt
- 12 tablespoons unsalted butter, room temperature
- 1 cup slivered almonds
- Vanilla ice cream, for serving
Instructions
- Preheat the oven to 375°F and butter a 12- or 13-inch cast iron skillet or a 9×13 baking pan.
- In a large bowl, combine the blueberries, rhubarb, lemon zest and juice, granulated sugar, and cornstarch. Stir until the fruit is well coated.
- Place the fruit into the prepared pan.
- In the same bowl, combine the oats, brown sugar, cinnamon, ginger, salt, butter, and almonds. Work the butter in until the mixture feels like wet sand.
- Spread the topping over the fruit and bake for 60–75 minutes, until the top is dark golden and the fruit is bubbling at the edges. The filling should reach a boil to activate the thickener.
- Remove from the oven and let rest for 10 minutes before serving.
- Scoop into bowls, top with vanilla ice cream, and serve immediately.
- Store leftovers in the refrigerator for up to 3 days; reheat gently in the microwave or oven until warmed through.
Notes
Even with tart rhubarb, lemon brightens and balances the flavors. Adjust sugar to taste if you prefer a sweeter filling. Use enameled cast iron or a baking dish for best results. This recipe works with fresh or frozen fruit and can be adapted for gluten-free or dairy-free diets with the substitutions noted above.
Nutrition Information:
Yield:
10
Serving Size:
1
Amount Per Serving:
Calories: 487
Total Fat: 22g
Saturated Fat: 10g
Trans Fat: 0g
Unsaturated Fat: 10g
Cholesterol: 42mg
Sodium: 87mg
Carbohydrates: 71g
Fiber: 6g
Sugar: 47g
Protein: 6g
This is an estimated caloric value; actual numbers may vary based on ingredients used.