Monday, September 30, 2013

Blueberry-Rhubarb Crumble

(originally made 5/2011)

I saw this on TOH's Facebook page last week and couldn't wait to give it a try. The farm had local rhubarb and I've got tons of frozen berries. I baked mine in an oval corningware dish and ran the topping ingredients through the food processor. Awesome! Some of the topping sunk down, but it was still delicious.



 Blueberry-Rhubarb Crumble (TOH Aug/Sept 09)


6 cups fresh or frozen unsweetened blueberries
4 cups diced fresh or frozen rhubarb
1 cup sugar
1/4 cup all-purpose flour
TOPPING:
1 cup quick-cooking oats
1 cup packed brown sugar
1/2 cup all-purpose flour
1/2 teaspoon ground nutmeg
1/2 teaspoon ground cinnamon
1/2 cup cold butter
Whipped cream -- optional

In a large bowl, combine the blueberries, rhubarb, sugar and flour. Transfer to a greased 13-in. x 9-in. baking dish.
For topping, in a large bowl, combine the oats, brown sugar, flour, nutmeg and cinnamon; cut in butter until crumbly. Sprinkle over fruit mixture.
Bake at 350° for 45-55 minutes or until the fruit is bubbly and topping is golden brown. Let cool for 10 minutes. Serve warm; dollop with whipped cream if desired. Yield: 12 servings.

Editor's Note: Cobbler may also be grilled. Place fruit mixture in a disposable foil pan; cover with foil. Grill, covered, over medium heat for 40 minutes or until bubbly. Carefully remove foil and sprinkle topping over fruit. Replace grill cover; grill 15-20 minutes longer or until topping is golden brown.

Nutrition Facts: 1 serving (calculated without whipped cream) equals 305 calories, 8 g fat (5 g saturated fat), 20 mg cholesterol, 64 mg sodium, 58 g carbohydrate, 3 g fiber, 3 g protein.

2 comments:

  1. Why have I not seen this before, oh my god.. lol

    ReplyDelete
  2. I am so ready for the farms to open so I can get some rhubarb! I've got a nice stock of berries frozen :)

    ReplyDelete