We were hosting some of our friends from Chicago at my parent's lake house for the weekend, and my dad came home from the grocery store and said here, I got some rhubarb, I figured you could make a fruit crisp. I had just so happened to bring some blackberries with me from home that I hadn't eaten yet, so the rhubarb blackberry crisp was born. Served warm with a scoop of vanilla ice cream rivals my favorite lake dessert with a classic s'more!
Ingredients:
Filling:
2 cups fresh rhubarb, cut into 1/2-inch chunks
2 1/2 cups fresh blackberries
1/2 cup granulated sugar
1 navel orange, zested and juiced
1/2 teaspoon vanilla
2 tablespoons cornstarch
Topping:
1 1/2 cups old-fashioned oats
1/2 cup flour
1/2 cup brown sugar
1 teaspoon cinnamon
dash of salt
6 tablespoons butter, at room temperature and cut into tablespoons
Preparation:
1. Preheat the oven to 375 degrees and grease an 8x8 metal or glass baking dish.
2. Mix orange zest with granulated sugar in a small bowl. I use my fingers to incorporate the zest into the sugar.
3. In a medium mixing bowl, mix rhubarb, blackberry, orange sugar mixture, orange juice, vanilla, and cornstarch. If the mixture is extremely liquidity, add another 1/2 tablespoon of cornstarch.
4. Pour fruit mixture into prepared baking pan.
5. In a separate mixing bowl, mix oats, flour, brown sugar, cinnamon, and salt. Use your hands to mix in the butter, mixing until the butter is evenly incorporated. Sprinkle over the top of the fruit mixture in the pan.
6. Bake uncovered for 50-60 minutes, until bubbly and golden. Let cool for 15 minutes to set before cutting. Serve with vanilla ice cream!
Ingredients:
Filling:
2 cups fresh rhubarb, cut into 1/2-inch chunks
2 1/2 cups fresh blackberries
1/2 cup granulated sugar
1 navel orange, zested and juiced
1/2 teaspoon vanilla
2 tablespoons cornstarch
Topping:
1 1/2 cups old-fashioned oats
1/2 cup flour
1/2 cup brown sugar
1 teaspoon cinnamon
dash of salt
6 tablespoons butter, at room temperature and cut into tablespoons
Preparation:
1. Preheat the oven to 375 degrees and grease an 8x8 metal or glass baking dish.
2. Mix orange zest with granulated sugar in a small bowl. I use my fingers to incorporate the zest into the sugar.
3. In a medium mixing bowl, mix rhubarb, blackberry, orange sugar mixture, orange juice, vanilla, and cornstarch. If the mixture is extremely liquidity, add another 1/2 tablespoon of cornstarch.
4. Pour fruit mixture into prepared baking pan.
5. In a separate mixing bowl, mix oats, flour, brown sugar, cinnamon, and salt. Use your hands to mix in the butter, mixing until the butter is evenly incorporated. Sprinkle over the top of the fruit mixture in the pan.
6. Bake uncovered for 50-60 minutes, until bubbly and golden. Let cool for 15 minutes to set before cutting. Serve with vanilla ice cream!