Rhubarb Blackberry Crisp

Crisp

We seem to be in a rhubarb eating frenzy! I think we’ve made at least six rhubarb crisps in the last month alone.

I kid you not!

But when the rhubarb is abundant and this crisp is so easy to make my 11 year old can do it – why not?!

I took this particular version to church one Sunday night and brought home an empty pan. The blackberries added sweetness and such a pretty color!

If you don’t have blackberries – you can always substitute raspberries, strawberries, or just add more rhubarb.

By the way – I was totally serious when I said my 11 year old can make this. Buddy made the one in the picture!

Rhubarb Blackberry Crisp

3 1/2 cups diced rhubarb
4 cups blackberries, fresh or frozen
6 tablespoons flour
1 cup sugar
2 cups flour
2 cups oatmeal
2 cups brown sugar
1 cup butter, melted

Toss the rhubarb, blackberries, 6 tablespoons of flour and 1 cup of white sugar together in a bowl.

Place in a greased 9 x 13 pan.

Combine the oatmeal, brown sugar, butter and remaining 2 cups of flour together in a bowl.

Spread evenly over the fruit and bake at 350 degrees for about 40 minutes. The top should be slightly browned and the fruit bubbly.

Serve with a scoop of ice cream or a large dollop of whipped cream!

Enjoy!

I’ve linked this post with Tasty Tuesday at Balancing Beauty and Bedlam.

2 thoughts on “Rhubarb Blackberry Crisp

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