Description
A delightful dessert that combines the tartness of rhubarb with the sweetness of blackberries, all topped with a buttery, crunchy crumble.
Ingredients
Scale
- 2 cups rhubarb, chopped
- 2 cups blackberries, fresh or frozen
- 1 cup granulated sugar
- 1 tablespoon cornstarch
- 1 teaspoon vanilla extract
- 1 cup all-purpose flour
- 1 cup rolled oats
- 1/2 cup brown sugar
- 1/2 cup unsalted butter, melted
- 1/2 teaspoon cinnamon
Instructions
- Preheat your oven to 350°F (175°C).
- Combine the rhubarb, blackberries, granulated sugar, cornstarch, and vanilla extract in a mixing bowl.
- Mix together the flour, rolled oats, brown sugar, melted butter, and cinnamon in another bowl.
- Sprinkle the crumble mixture evenly over the fruit mixture and bake for 30-35 minutes.
Notes
Serve warm with vanilla ice cream or whipped cream. Can be stored in the refrigerator for up to 3 days or frozen for up to 3 months.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 250
- Sugar: 10g
- Sodium: 90mg
- Fat: 12g
- Saturated Fat: 7g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 3g
- Protein: 3g
- Cholesterol: 30mg