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blueberry rhubarb crisp on a white plate next to rhubarb stems and a bowl of blueberries.
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5 from 1 vote

Blueberry Rhubarb Crisp

Enjoy this blueberry rhubarb crisp as a deliciously indulgent summer dessert! Easy to make with sweet fruit and pantry staples.
Prep Time10 minutes
Cook Time45 minutes
Total Time55 minutes
Course: Dessert
Cuisine: American, British
Diet: Gluten Free, Vegan, Vegetarian
Servings: 4 servings
Calories: 356kcal
Author: Claire

Equipment

  • Baking dish approximately 12-9 inches

Ingredients

For the fruit filling

  • 1 cup blueberries fresh or frozen
  • 4 cups rhubarb diced into ½ inch pieces
  • 2 tablespoon maple syrup

For the oat topping

  • 1.5 cups oats gluten free, if required
  • 2 tablespoon pumpkin seeds
  • ¼ cup coconut oil melted
  • 1 tablespoon brown sugar more to preference
  • 1 tablespoon maple syrup
  • ½ teaspoon cardamom more, to taste
US Customary - Metric

Instructions

  • Preheat the oven to 180C / 360F.
  • Add the diced rhubarb and blueberries to a baking dish and drizzle over the maple syrup.
  • Combine the oats, melted coconut oil, cardamom, pepitas (pumpkin seeds), brown sugar and maple syrup and stir thoroughly so the mixture becomes very slightly sticky from the oil. Sprinkle over the fruit in an even layer.
  • Bake the crisp for 45 minutes so the topping is golden brown and the fruit is gooey and bubbly, but keep an eye on it from about 35 minutes onwards as the topping can burn easily and turn fast! Leave to cool slightly, and then enjoy!

Notes

  • Fresh or frozen rhubarb and blueberries can be used. If using frozen, they will release a little water in the baking process so you will get a 'wetter' fruit syrup.
  • Ensure the oat mixture is thoroughly combined so the oats are all coated in the coconut oil and maple syrup.
  • Watch towards the end of cook time for any signs of burning, the oat topping can catch fast!
  • Nutritional information is auto-generated and should be understood to be an estimate.
 
Swiss Interest Group Histamine Intolerance (SIGHI)
All ingredients score 0 on the SIGHI list, with the exception of:
  • rhubarb scores 1 with a note, 'Controversial. Often well tolerated. Oxalic acid'.
  • cardamom scores 0, but has a note that some varieties may not be well tolerated.

Nutrition

Calories: 356kcal | Carbohydrates: 45g | Protein: 7g | Fat: 18g | Saturated Fat: 12g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 2g | Trans Fat: 0.003g | Sodium: 10mg | Potassium: 571mg | Fiber: 7g | Sugar: 17g | Vitamin A: 145IU | Vitamin C: 13mg | Calcium: 145mg | Iron: 2mg