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Whole Wheat Blueberry Apple Rhubarb Crisp

Servings 6

Ingredients

For the filling

  • 2 cups blueberries about 1 pint
  • 2 cups diced rhubarb 2 or 3 medium stalks
  • 2 cups peeled about 1 large, chopped tart apple
  • 1/2 cup granulated sugar
  • 1 tablespoon cornstarch
  • 1/4 teaspoon kosher salt
  • Juice of 1/2 lemon

For the topping

  • 3/4 cup whole wheat flour
  • 1/2 cup oatmeal not quick cooking or instant
  • 1/3 cup granulated sugar
  • 1/4 teaspoon salt
  • 1/4 teaspoon cinnamon
  • 6 tablespoons cold unsalted butter diced, or solid coconut oil

Instructions

  1. Preheat the oven to 375°F. To make the filling, toss the blueberries, rhubarb, apple, sugar, cornstarch, salt, and lemon juice together in a bowl. Transfer to a 6-cup baking dish (such as an 8-inch square, 11-x-7-inch rectangle, or a deep dish pie plate).
  2. To make the topping, combine the whole wheat flour, oatmeal, sugar, salt, and cinnamon in a food processor and pulse to blend. Add the butter or coconut oil and pulse until the mixture is well combined and resembles wet sand.
  3. Scatter the topping evenly over the filling and bake until the topping is golden brown and the fruit is bubbling, 45 to 55 minutes.