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Whenever a summer sweet tooth hits, I whip up this blueberry rhubarb crisp. Nothing beats that flavorful combo of juicy berries and tangy rhubarb tucked under a toasty oat-and-pecan crumble. It’s totally gluten and dairy free, plus you can have it ready in no time. Just toss everything together, let your oven handle things, and kick back with a bowl of cozy deliciousness.
After a day at the farmer's market, I wanted a treat that didn’t take much effort—this one was a crowd favorite! Ever since I spotted rhubarb at the store, I’ve made it every summer a handful of times.
Irresistible Ingredients
- Pecans: they add a bold, nutty snap. Fresh ones should still smell a bit sweet, not musty
- Oats: key to that addictively crunchy layer. Quick-cooking oats give you a lighter bite, but old fashioned are fine if that’s what you’ve got
- Ground cloves: toss in just a pinch for a subtle warm background if you’re into that
- Unsweetened cocoa powder: deepens the whole flavor, adding an extra layer to the topping
- Honey: it’s a gentle, flowery touch of sweetness and skips the refined sugar route. I always taste the mix before baking to see if I want more
- Ground cinnamon: gives a cozy, soft spice that makes the fruit even tastier
- Coconut oil: pour in melted for a bind-all that keeps it dairy free—check that it’s fresh for better taste
- Cornstarch: takes care of thickening the filling juices so they go glossy and smooth. Give it a quick check for lumps before adding
- Blueberries: bring juicy, natural sweetness. Grab the plumpest, darkest blue berries you see
- Rhubarb: use crisp, fresh stalks—or thawed from frozen—for a solid tart punch
Simple Step-by-Step
- Dive In and Enjoy:
- Let it cool for a few to set up then spoon it up while still a bit warm. As it sits, the bubbling fruit thickens and the crumbly layer stays crispy
- Bake Until Golden:
- Pop the uncovered dish into your hot oven at 350°F. Give it about 40 minutes—look for the top to turn golden and the fruit to start bubbling. The rhubarb’s soft when it’s done, poke with a fork to check
- Sprinkle on the Topping:
- Scatter the oat and nut mix evenly over the fruit—not too tough, you want some big clusters left for crunch
- Make the Crisp Mix:
- Mix oats, pecans, cocoa, honey, and liquid coconut oil in a separate bowl. Hands or fork—just combine until it holds together like damp sand
- Fill the Dish Up:
- Pour that fruit blend into a 9 x 7 inch oven dish so it’s in a nice flat layer for even baking
- Prep the Fruit Layer:
- Cut rhubarb (toss out any woody ends) into half-inch bits. Toss with honey, cinnamon, cloves, blueberries and cornstarch till everything is super shiny and coated
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I’m always excited for the zingy rhubarb with those bursts of blueberry. My kids get a kick out of tossing handfuls of pecans over the top. There’s no better smell than the bubbling crisp coming out of the oven.
Storage Hints
Pop leftovers into a tight-lidded container and stash in the fridge for up to three days. If you pop a piece back in the toaster or oven on low, the top gets crispy again. Freezing works too—just cool, wrap up well, and you’re all set for next time.
Easy Ingredient Swaps
No pecans? Walnuts or almonds are perfect stand-ins. For nut allergies, sub in sunflower seeds. Swap honey for maple syrup, and coconut oil for a mild olive oil if you'd like.
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Topping Ideas
Warm is always awesome—especially with a scoop of non-dairy vanilla ice cream. Sometimes I’ll pour a little coconut cream over. It’s great chilled too; sometimes I even have a bowl with plain yogurt for breakfast.
A Little Backstory
Dishes like this show up in British and American kitchens, handed down and tweaked over the years. You get simple, cozy desserts with whatever’s fresh in season. Rhubarb really shines in cooler spots where it comes in early summer—so it’s a classic for baked fruit treats like this.
Frequently Asked Questions
- → Can I use frozen rhubarb or blueberries?
Totally! Toss in frozen or thawed berries and rhubarb, just pour off any extra liquid first so it isn’t soupy.
- → How do I know when the crisp is done?
You’re good when the top’s golden brown and the rhubarb pokes through with no trouble. Poke it with a skewer for a quick check.
- → Is this dessert gluten-free?
Yep, just grab certified gluten-free oats and you’re all set. There’s no flour in here.
- → How can I adjust the sweetness?
Add more or less honey depending on how sweet or tart you want it. Taste as you go and make it yours!
- → Can I substitute another nut for pecans?
Sure thing—swap in walnuts or almonds if that’s your thing. They’ll change up the crunch and flavor a bit.
- → What is the best way to serve this crisp?
It’s tastiest warm. Scoop on some vanilla ice cream or a little yogurt if you want things extra creamy.