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.

Blackberry Streusel Coffee Cake

breakfastIt’s back to reality around here this week.

The kids are all home again – the washing machine has been going non-stop and there are muddy shoes all over the porch.Ā  šŸ™‚

That also means it’sĀ  back to cooking in large batches since those teens are bottomless pits who can empty a fridge in 36 hours or less!

But after my little “vacation” I should be full of creative thoughts – right?!

Well – this little breakfast experiment worked. I think you could even say it was a huge hit!

I combined 2 different recipes and threw in some frozen blackberries to make it fun.

If only all my experiments tasted this good! šŸ™‚

Blackberry Streusel Coffee Cake

1-1/2 cup flour
1/2 cup sugar
6 teaspoons baking powder
1 teaspoon salt
1-1/2 cup oatmeal
4-1/2 tablespoons oil
2 eggs, beaten
1-1/2 cup milk

Blackberry Filling

1 quart frozen blackberries
1-1/2 cup sugar (or less – to taste)
4 tablespoons corn starch

Streusel Topping

1/2 cup sugar
6 tablespoons flour
4 tablespoons butter

Put the blackberries, sugar and corn starch into a saucepan and heat until thickened. Set aside.

Then make the streusel topping by combining the sugar & flour. Cut in the butter to make crumbs. Set aside.

Mix together the flour, sugar, baking powder, salt, and oatmeal. In a separate bowl combine the oil, eggs, and milk. Add milk mixture to oatmeal mixture until just moistened.

Spread into a greased 9 x 13 pan.

Top with the blackberry mixture and streusel crumbs.

Bake at 400 degrees for about 30 minutes.

Enjoy!