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Easy Rhubarb and Blackberry Crumble

A delightful blend of tart rhubarb and sweet blackberries, topped with a crispy, buttery crumble for a comforting dessert.
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Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Servings: 8 servings
Course: Dessert
Cuisine: American
Calories: 240
Ingredients Method Notes

Ingredients
  

Fruit Layer
  • 2 cups rhubarb, chopped
  • 2 cups blackberries Can substitute with raspberries or strawberries.
  • 1 cup sugar
Crumble Topping
  • 1 cup all-purpose flour
  • 1 cup rolled oats
  • 1/2 cup unsalted butter, melted
  • 1/2 teaspoon cinnamon
  • 1/4 teaspoon salt

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C).
  2. In a large bowl, toss together the rhubarb, blackberries, and sugar until they’re well combined. Spread this fruity layer into a greased baking dish.
  3. In another bowl, mix flour, oats, melted butter, cinnamon, and salt. Stir until it reaches a crumbly texture.
  4. Sprinkle your crumble mixture generously over the fruit.
Baking
  1. Bake for 30-35 minutes until the topping is golden brown and the fruit is bubbling.
  2. Serve warm, preferably with a scoop of vanilla ice cream.

Notes

Feel free to experiment with substitutions like using brown sugar for a caramel-like flavor or adding chopped nuts for extra crunch. Let any uneaten crumble cool completely before storing in an airtight container for 3-4 days in the fridge. Reheat before serving to maintain the crisp topping.