(originally made 5/2011)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
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
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.
topping, in a large bowl, combine the oats, brown sugar, flour, nutmeg
and cinnamon; cut in butter until crumbly. Sprinkle over fruit mixture.
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
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.