Blueberry Rhubarb Crisp
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This blueberry rhubarb crisp is a simple fruit dessert with a juicy filling and a crunchy oat-pecan topping. It is easy to make and a great way to use fresh or frozen rhubarb.
Why make blueberry rhubarb crisp
- Easy to prep
- Oat and pecan topping
- Sweetened with honey
- Made without flour
- Simple to tweak with more blueberries or extra topping
You will also find helpful tips and step-by-step photos in the post.
How to make blueberry rhubarb crisp
This crisp comes together in two simple parts: the fruit filling and the topping.
First, the rhubarb and blueberries are mixed with honey, cornstarch, and spices, then transferred to a baking dish. The topping is made separately with oats, pecans, honey, cocoa powder and coconut oil, then spread over the fruit.
Bake until the filling is bubbling and the topping is golden.
Julia’s tips
- I used ½ cup of honey, which gave me just the right amount of sweetness. If your fruit is very tart, or you prefer sweeter desserts, feel free to add more.
- Cornstarch helps thicken the filling. I use ¼ cup, but you can increase it slightly for a thicker result. I would not use more than ⅓ cup.
- You can swap the blueberries for chopped strawberries if that’s what you have on hand.
Optional toppings
- To keep it dairy-free version: serve with nice cream or whipped coconut cream.
- For a creamy finish: plain Greek yogurt or a scoop of vanilla ice cream works well.
Common questions
Yes, you can prepare it a few hours in advance and bake it when ready. If you want to make it the day before, store it in the fridge and warm it up before serving.
No, peeling isn’t necessary. Just trim the ends and slice it. If the stalks are very thick or stringy, you can remove a few of the outer threads, but in most cases, it’s fine as is.
You can, but the topping will lose some of its crunch after thawing. If you don’t mind that, go ahead and freeze it in an airtight container. Reheat in the oven for best texture.
Walnuts, almonds or even sunflower seeds will work. You can also skip the nuts if needed. The topping will still hold together, just with a slightly different texture.
Yes. Maple syrup works well in both the filling and the topping. Just note that it’s a bit runnier than honey, so you might want to reduce it slightly or increase the cornstarch just a bit.
Yes. Thawed frozen rhubarb works well in this crisp.
More blueberry and fruit desserts to try
- No-Bake Blueberry Cheesecake: Creamy and easy to put together.
- Lemon Blueberry Poke Cake: Made from scratch with plenty of blueberry flavor.
- Blueberry Cake: A simple homemade cake for blueberry season.
- Blueberry Cobbler: Warm, simple and easy to serve.
- Pear Crisp: Another cozy bake with a crisp topping.
Blueberry Rhubarb Crisp Recipe
Ingredients
Filling:
- 4 cups rhubarb (sliced), see note 1
- 2 cups blueberries
- ½ cup honey (see note 2)
- 1 teaspoon ground cinnamon
- ground cloves a pinch (optional)
- ¼ cup cornstarch (see note 3)
Topping: see note 4
- 1 cup quick oats
- 1 cup pecans (roughly chopped)
- 1 tablespoon unsweetened cocoa powder
- 2 tablespoons honey
- 3 tablespoons coconut oil (melted)
Instructions
- Preheat oven to 350°F (180°C).
- In a mixing bowl, combine the rhubarb, blueberries, honey, cinnamon, cloves and cornstarch. Mix until the fruit is evenly coated, then transfer it to a baking dish.
- In another bowl, mix together oats, chopped pecans, cocoa, honey and coconut oil until well combined. Spoon this evenly over the fruit.
- Bake for about 40 minutes or until the rhubarb is tender and the fruit is bubbling.
- Serve warm on its own, with Greek yogurt or with vanilla ice cream.
Notes
- You can use fresh or frozen (thawed) rhubarb.
- The sweetness of the fruit can vary, so you can add a little more honey if needed.
- Use a little less cornstarch for a juicier filling, or slightly more for a thicker one.
- I used a 9×7-inch (24×19 cm) baking dish, but an 8×8-inch dish works well too. If you use a larger dish, you may want to make more topping.
- Cooking time may vary slightly depending on your oven and the rhubarb. To check if it is ready, insert a skewer or knife into a few pieces of rhubarb. If it goes in easily, the crisp is done.
Nutrition
Nutrition information is an estimate provided by an online nutrition calculator and may vary based on ingredient brands, substitutions, and portion sizes.
This is the best! And I have been baking for over 50 years
Could I use frozen blueberries?
Yes, you can!
Such an easy to make and delicious crisp this is. I have never tried combining rhubarb with blueberries and the combo sounds incredible – will have to try this recipe some time soon.
Enjoy!
Rhubarb is such a wonderful treat in the spring. It goes really well with the blueberries in this recipe and I loved the oat topping.
The topping is my favorite part :)
Crisps are one of my favorite types of desserts to make in the summer. I’ve not tried blueberries with rhubarb before – can’t wait to try it!
It’s a great flavor combo! :)
I love blueberry crisp, but I never would have thought to add rhubarb to it. What a great idea.
Thanks!
Wow, what an incredible recipe! This is perfect with some vanilla ice cream or my breakfast yogurt! Thanks for sharing :D
You are welcome!