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Wednesday, May 18, 2016

Blueberry-Rhubarb Crumble

Blueberry Rhubarb Crumble
Courtesy of Taste of Home Magazine
(Originally published June/July 2013


2/3 Cup of Sugar
2 Tablespoons Cornstarch
1/4 teaspoon salt
3 cups fresh blueberries
3 cups fresh rhubarb


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


Preheat Oven to 375 degrees.  


In a large bowl, mix sugar, cornstarch and salt.  Add blueberries and rhubarb.  Toss to coat.  Transfer to a greased 8 inch baking dish.  

For topping: 

Mix baking mix, sugar, and salt.  Cut in the cubed butter until mixture is crumbly.  Stir in oats and almonds.  (I actually put the almonds on top the last few minutes and browned them.)  Sprinkle over filling.  Bake for 40 - 45 minutes or until bubbly and topping is golden brown.  

Note:  If using frozen fruit, measure before thawing.  Drain liquid (but don't squeeze).  

Makes 8 servings.