Irresistible Blueberry Rhubarb Crisp: Your Perfect Sweet-Tart Summer Dessert

If the essence of summer could be captured in a single dessert, this Blueberry Rhubarb Crisp would undoubtedly be it! Imagine vibrant, juicy blueberries mingling with the unique tartness of fresh rhubarb, all crowned with a golden, buttery, and incredibly crunchy oat topping. This isn’t just a dessert; it’s an experience that evokes warm days, sunny afternoons, and the simple joy of seasonal baking. While rhubarb is often paired with strawberries, exploring its bright flavor alongside sweet blueberries creates a truly memorable and delightful combination that’s both familiar and excitingly new.

Blueberry Rhubarb Crisp, topped with extra blueberries and vanilla ice cream, ready to be dished out. — A generous serving of warm Blueberry Rhubarb Crisp, perfectly golden brown and bubbling, adorned with extra fresh blueberries and a melting scoop of vanilla ice cream. This inviting image captures the irresistible appeal of this classic summer dessert, ready to be enjoyed.

There’s something incredibly comforting and satisfying about a fruit crisp. It’s less fussy than a pie, yet delivers all the deliciousness with a delightful textural contrast. The bubbling, tender fruit filling beneath a crispy, golden-brown oat topping is pure bliss, especially when served warm with a dollop of cold vanilla ice cream. If you adore this simple yet spectacular crisp recipe, you might also enjoy exploring my Peach Pecan Crisp for another nutty twist or my classic Strawberry Rhubarb Crisp if you prefer the traditional pairing. Summer offers an abundance of incredible fruits, and topping them with a simple mixture of oats, sugar, and butter transforms them into something truly amazing and effortlessly elegant.

Essential Ingredients for Your Perfect Crisp

While the star of any crisp is undoubtedly the fresh fruit, the magic of this Blueberry Rhubarb Crisp truly lies in its thoughtfully chosen ingredients, especially the topping. My absolute favorite part of this particular recipe is the inclusion of nuts in the crisp topping. I’ve opted for slivered almonds because they retain an exceptional crunch even after baking, adding a wonderful textural dimension that elevates each bite. While almonds are my preferred choice for their delicate flavor and satisfying bite, feel free to experiment with other nuts like walnuts or pecans if you wish. The combination of sweet, tart, and crunchy elements makes this dessert truly outstanding.

Ingredients needed to make Blueberry Rhubarb Crisp. — A perfectly arranged flat lay showcasing all the fresh, high-quality ingredients required for crafting this delicious Blueberry Rhubarb Crisp. From plump blueberries and vibrant rhubarb stalks to golden oats, brown sugar, and slivered almonds, every component is ready for assembly.

To create this delightful summer crisp, you will need the following key ingredients:

Blueberries: Fresh or frozen, these add sweetness and a burst of color.
Rhubarb: The star tart component, ideally fresh and vibrant.
Lemon: Both zest and juice are crucial for brightness and balance.
Granulated Sugar: Sweetens the fruit filling to perfection.
Cornstarch: A thickening agent for that luscious, juicy fruit base.
Rolled Oats: The foundation of our crisp, providing chewiness and texture.
Light Brown Sugar: Adds a rich, molasses-like sweetness to the topping.
Cinnamon: A warm spice that beautifully complements the fruit.
Ginger: Offers a subtle, spicy kick, enhancing the overall flavor profile.
Kosher Salt: Essential for balancing and enhancing all the sweet flavors.
Unsalted Butter: The secret to a perfectly golden, crumbly crisp topping.
Slivered Almonds: For that irresistible crunch and nutty depth.
Vanilla Ice Cream: The ultimate accompaniment for serving, creating a delightful hot-cold contrast.

For precise measurements and detailed instructions, please use the “JUMP TO RECIPE” button at the top of this post, or simply scroll down to the bottom to find the complete recipe card.

Quick Tip: Use the JUMP TO RECIPE button at the top of the post, or scroll to the bottom of the post to see the full recipe card with exact ingredient measurements and step-by-step instructions. This will save you time and help you get baking faster!

Crafting Your Blueberry Rhubarb Crisp: A Simple Step-by-Step Guide

Making this crisp is wonderfully straightforward, designed for minimal fuss and maximum flavor. You’ll be amazed at how easily these simple ingredients transform into such an impressive dessert. The key is in the preparation of both the fruit filling and the distinctively crunchy topping.

Preparing the Fruit Filling

Begin by preparing your delicious fruit filling. In a large bowl, combine the sliced rhubarb and fresh blueberries. Add the granulated sugar, lemon zest, fresh lemon juice, and cornstarch. Give everything a really good toss until all the fruit is evenly coated with the sugar and thickening agents. This ensures every piece of fruit is bursting with balanced flavor and that your filling will be perfectly jammy once baked. Once thoroughly mixed, transfer this vibrant fruit mixture into your chosen baking pan. I personally love using a LARGE cast-iron pan for this recipe, as it helps achieve a beautiful, even bake and provides fantastic heat retention for serving. A 9×13 inch baking dish works just as wonderfully.

Rhubarb, blueberries, sugar, cornstarch, and lemon zest in a large bowl, before mixing. — Freshly chopped rhubarb, plump blueberries, granulated sugar, cornstarch, and bright lemon zest nestled together in a large mixing bowl, awaiting a gentle toss.

Rhubarb, blueberries, sugar, cornstarch, and lemon zest in a large bowl, after mixing. — Freshly chopped rhubarb, plump blueberries, granulated sugar, cornstarch, and bright lemon zest nestled together in a large mixing bowl, awaiting a gentle toss.

Crafting the Crunchy Crisp Topping

With the fruit filling settled in its pan, it’s time to create the star of the show: the crisp topping. And here’s a little secret for minimal cleanup: use the very same large bowl you used for the fruit! There’s no need to dirty another dish. In that bowl, combine the rolled oats, light brown sugar, ground cinnamon, ground ginger, kosher salt, room temperature unsalted butter, and slivered almonds. Using your hands, work these ingredients together vigorously. The goal is to incorporate the butter fully, breaking it down and coating the dry ingredients until the mixture resembles coarse, wet sand. This hands-on approach ensures a uniform paste is formed, which will bake into a wonderfully cohesive and crunchy topping.

Butter, brown sugar, cinnamon, ginger, salt, and slivered almonds in a large bowl before mixing the crisp topping. — All the ingredients for the crisp topping—softened butter, rich brown sugar, warming cinnamon and ginger, a pinch of salt, and slivered almonds—placed in a large bowl, ready to be combined.

Butter, brown sugar, cinnamon, ginger, salt, and slivered almonds in a large bowl after mixing the crisp topping. — All the ingredients for the crisp topping—softened butter, rich brown sugar, warming cinnamon and ginger, a pinch of salt, and slivered almonds—placed in a large bowl, ready to be combined.

Baking to Golden Perfection

Once your topping is ready, generously crumble it evenly over the prepared fruit mixture in the pan. Don’t be shy – cover every inch to ensure a perfectly crispy surface. Place the pan in your preheated oven and bake until the topping turns a beautiful golden brown, and you see the fruit filling enthusiastically bubbling around the edges. This bubbling is a crucial sign that the fruit is cooked through and the cornstarch has properly thickened the juices. The aroma that fills your kitchen at this stage is absolutely intoxicating!

Berry and rhubarb mixture placed in a large skillet. — The vibrant blueberry and rhubarb filling, a mix of sweet and tart, carefully spread out in a large cast-iron skillet, ready for its crowning glory.

Berry and rhubarb mixture placed in a large skillet, crisp topping added. — The vibrant blueberry and rhubarb filling, a mix of sweet and tart, carefully spread out in a large cast-iron skillet, ready for its crowning glory.

To truly make this dessert a showstopper, serve it directly from the oven while it’s still wonderfully warm. The contrast of the hot, tender fruit and crisp topping with cold, creamy additions is simply divine. Top each serving with more fresh blueberries for an extra burst of fruitiness and, of course, generous heaps of your favorite vanilla ice cream. The melting ice cream cascading over the warm crisp creates an unforgettable experience that embodies the best of summer.

Crisp fresh from the oven with vanilla ice cream on top and extra blueberries. — A close-up of the freshly baked Blueberry Rhubarb Crisp, still warm from the oven, elegantly topped with a generous scoop of creamy vanilla ice cream and a scattering of vibrant fresh blueberries, highlighting its inviting texture and flavors.

Expert Notes & Tips for the Best Blueberry Rhubarb Crisp

Achieving the perfect balance of flavors and textures in your Blueberry Rhubarb Crisp is easy with a few insider tips:

The Power of Lemon: Even with the natural tartness of rhubarb, don’t skip the lemon! Both the zest and juice are indispensable for balancing the sweetness and brightening the overall flavor profile. It prevents the dessert from tasting flat and truly makes the fruit sing.
Adjusting Sweetness: This recipe aims for a lovely sweet-tart balance, allowing the sharp, distinctive taste of rhubarb to shine. If you prefer a noticeably sweeter, less tart filling, feel free to double the granulated sugar amount at the beginning when you’re mixing it with the fruit. Taste is personal, so adjust to your preference!
Choosing Your Baking Dish: While a large skillet, particularly an enameled cast iron skillet, is my preferred choice for its even heat distribution and beautiful presentation, its acidic nature means enamel is best for preventing metallic tastes. Alternatively, a standard 9×13 inch baking dish works perfectly well and is a common choice for crisps and crumbles.
Minimize Dishes: Who loves doing dishes? Not me! For a quick and easy cleanup, toss the fruit mixture in a large bowl first. Once coated, scrape all the fruit and juices into your baking pan using a rubber spatula. Then, without even washing the bowl, use the very same bowl to mix your crisp topping. This simple trick saves you time and effort in the kitchen.
Ensuring a Golden Top: Keep an eye on your crisp during the last 15-20 minutes of baking. If the topping is browning too quickly, you can loosely tent it with aluminum foil to prevent burning while the fruit underneath finishes cooking and bubbles vigorously.
Resting Period: It’s tempting to dive right in, but letting the crisp rest for 10-15 minutes after removing it from the oven is crucial. This allows the fruit filling to set properly, preventing it from being too runny and ensuring a cleaner scoop.

Versatile Substitutions for Your Crisp

This Blueberry Rhubarb Crisp recipe is incredibly adaptable, allowing for various substitutions to suit your dietary needs or what you have on hand:

Fresh vs. Frozen Fruit: Both fresh blueberries and rhubarb are fantastic, but if it’s not peak season or you simply have them available, frozen fruit can be used interchangeably. There’s no need to thaw them beforehand; simply add them directly to the bowl with the other fruit ingredients. The baking time might need to be extended by 5-10 minutes to account for the frozen fruit, ensuring it softens and bubbles properly.
Gluten-Free Options: This recipe is naturally gluten-free if you ensure your oats are certified gluten-free. While oats are inherently gluten-free, they can often be cross-contaminated during processing. Always check labels for a “gluten-free” certification if you or your guests have celiac disease or a gluten sensitivity. Similarly, ensure your cornstarch is from a gluten-free facility.
Brown Sugar Variations: Whether you use light or dark brown sugar for the topping, the result will be delicious. Dark brown sugar will lend a slightly richer, deeper molasses flavor to the crisp, which is perfectly acceptable and adds another layer of complexity. Don’t stress over having the exact shade of brown sugar!
Spice It Up: The cinnamon and ginger in this recipe contribute a subtle warmth and depth that perfectly complements the fruit without overpowering it. They are background notes, bringing balance rather than a dominant flavor. For those who love a bit more spice, a touch of freshly grated nutmeg can be a wonderful addition, enhancing that cozy, autumnal feel.
Dairy-Free Adaptation: If you need to make this recipe dairy-free, simply swap the unsalted butter in the topping for an equal amount of coconut oil (solid) or your favorite plant-based butter substitute. Since this is a “crisp” and not a pastry, the type of fat used is less critical to the structural integrity and primarily contributes to flavor and texture, making dairy-free swaps quite effective.
Nut-Free Option: The slivered almonds add a fantastic crunch and nutty flavor, but if you have allergy concerns or prefer to omit them, you certainly can! The crisp topping will still be delicious and wonderfully textural without them. However, if there are no dietary restrictions, I highly recommend including them for that extra layer of delightful crunch and flavor.

Crisp fresh from the oven with vanilla ice cream on top and extra blueberries. Ready to be eaten. — The ultimate indulgence: a warm Blueberry Rhubarb Crisp, freshly baked and topped with luscious vanilla ice cream and a sprinkle of fresh blueberries, inviting you to take the first spoonful. This dessert is truly a celebration of summer flavors.

Explore More Delicious Berry Recipes!

If you’re a fan of fresh fruit desserts and baking, I have plenty more recipes that you’ll adore. From classic comforts to unique twists, there’s always something new to try!

If you like to venture a little outside the traditional dessert box, give my Strawberry Cookies a try. They are wonderfully soft, filled with a delightful strawberry marshmallow fluff, and are amazingly delicious – a unique treat that’s perfect for any occasion!
For a timeless morning delight, I love a traditional Blueberry Muffin. My recipe is incredibly quick and easy, taking only about 5 minutes to whip up, making them a perfect, hassle-free breakfast or snack almost any morning!
And to truly cool off during those hot summer months, you must try my Strawberry Ice Cream. It’s decadently rich, bursting with fresh strawberry flavor, and I genuinely believe it’s one of the best ice creams you will ever have the pleasure of eating!

Did you fall in love with this recipe as much as I did? Please let me know by leaving a review or comment below! Your feedback means the world. And for more delicious recipes and baking inspiration, be sure to sign up for my newsletter, and follow along on Instagram, Pinterest, and Facebook!

📖 Recipe

Yield: about 8 cups

Blueberry Rhubarb Crisp

Prep Time:
10 minutes

Cook Time:
1 hour

Total Time:
1 hour 10 minutes

If summer were a dessert this Blueberry Rhubarb Crisp would be IT! Perfectly sweet and tart, with each bite it just gets better and better.

Ingredients

1 pound fresh Blueberries, plus more for garnish if desired
2 pounds fresh Rhubarb, sliced diagonally
1 large Lemon, zested and juiced
1 cup Granulated Sugar
½ cup Cornstarch
2 cups Rolled Oats
1 cup Light Brown Sugar, packed
1 teaspoon Cinnamon, ground
1 teaspoon Ginger, ground
½ teaspoon Kosher Salt, Morton’s
12 tablespoons Unsalted Butter, room temperature
1 cup Slivered Almonds
Vanilla Ice Cream, for serving

Instructions

Preheat the oven to 375˚F and butter a 12 or 13-inch cast iron skillet or 9×13 baking pan.

In a large bowl, combine the blueberries, rhubarb, lemon zest and juice, sugar, and cornstarch. Stir everything together until well coated.

Place the fruit into your prepared pan.

In the same bowl, combine the oats, brown sugar, cinnamon, ginger, salt, butter, and almonds. Using your hands, combine and crumble working the butter in until the mixture feels like wet sand and the butter is fully worked in.

Spread the topping over the fruit and bake in the preheated oven for 60-75 minutes, till the top is dark golden brown and the fruit is bubbling around the edges. It is important the fruit comes to a boil.

Remove the pan from the oven and let it rest for 10 minutes before serving.

Scoop out some of the crisp into a bowl, top with ice cream, serve immediately.

Leftovers can be stored in the fridge for up to 3 days, reheat in a microwave or in the oven just till warmed through.

Notes

Notes & Tips

Even with the tart rhubarb you still need the lemon for a balance of flavor. If you like a sweeter, less tart filling, double the granulated sugar at the beginning of the recipe when mixing in with the fruit. I like to taste the sharp and tart rhubarb so I only sweeten lightly. I prefer to bake this in a large skillet, but because of the acidic nature I use an enameled cast iron skillet, you could also bake it in a 9×13 baking dish. In an effort to make as few dishes as possible toss the fruit together in a large bowl, then scrape all the juices out into the pan using a rubber spatula, then make the topping right in the same bowl.

Substitutions

For the rhubarb and blueberries, one or both can be frozen if that’s what you have on hand. This recipe can be made with either fresh or frozen fruit. This recipe is naturally gluten-free; if you are celiac, be sure your cornstarch and oats are certified from a gluten-free facility. Light or dark brown sugar can be used for the topping; dark will have a richer flavor. The cinnamon and ginger bring a touch of warmth and balance to the fruit; use a touch of fresh nutmeg if you like extra spice. To keep this recipe dairy-free, swap the butter for coconut oil or a plant-based butter substitute. You can leave the almonds out altogether for allergy or dietary needs, but they add a great crunch and bite if you don’t have issues with them.

Did you make this recipe?

Please leave a comment on the blog or share a photo on Instagram

Sweet & Tart Rhubarb Blueberry Crumble