Blueberry Rhubarb Crisp with Pistachio Crust
Indulge in the delightful harmony of sweet and tart flavors with this Blueberry Rhubarb Crisp with Pistachio Crust. This rustic dessert combines juicy blueberries and tangy rhubarb, tossed in a luscious lemon-sugar mixture for the perfect balance of brightness and sweetness. Topped with a buttery, golden pistachio crumble made with rolled oats, brown sugar, and a hint of cinnamon, this crisp offers an irresistible crunch in every bite. The addition of chopped pistachios elevates the crumble with a nutty, gourmet twist. Ready in under an hour and perfect for sharing, this easy-to-make crisp is the ideal comfort dessert for any season. Serve it warm with a scoop of vanilla ice cream or whipped cream for an unforgettable treat.
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Recipe Information
Ingredients
- 2 cups Blueberries
- 3 cups Rhubarb (diced into 1/2-inch pieces)
- 0.75 cups Granulated sugar
- 2 tablespoons Cornstarch
- 2 tablespoons Lemon juice
- 0.25 teaspoons Salt
- 1 cup Rolled oats
- 0.75 cups All-purpose flour
- 0.5 cups Brown sugar (packed)
- 6 tablespoons Unsalted butter (melted)
- 0.5 cups Shelled pistachios (roughly chopped)
- 0.5 teaspoons Ground cinnamon
- 1 teaspoons Vanilla extract
Instructions
Preheat your oven to 375°F (190°C) and grease an 8x8-inch baking dish or similar-sized dish with butter or nonstick spray.
In a large mixing bowl, combine the blueberries, diced rhubarb, granulated sugar, cornstarch, lemon juice, and salt. Toss until the fruit is evenly coated, then pour the mixture into the prepared baking dish. Spread it out into an even layer.
In another mixing bowl, prepare the pistachio crumble topping by stirring together the rolled oats, flour, brown sugar, chopped pistachios, ground cinnamon, and melted butter. Add the vanilla extract and mix until the topping is crumbly and sticks together slightly.
Evenly distribute the crumble topping over the fruit mixture in the baking dish, covering the fruit completely.
Place the baking dish in the preheated oven and bake for 35-40 minutes, or until the topping is golden brown and the fruit filling is bubbling around the edges.
Remove the crisp from the oven and let it cool for at least 10 minutes before serving. This allows the filling to thicken slightly.
Serve warm, optionally with a scoop of vanilla ice cream or a dollop of whipped cream. Enjoy!
Nutrition Facts
Calories |
2949 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 104.8 g | 134% | |
| Saturated Fat | 48.1 g | 241% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 186 mg | 62% | |
| Sodium | 654 mg | 28% | |
| Total Carbohydrate | 481.0 g | 175% | |
| Dietary Fiber | 35.3 g | 126% | |
| Total Sugars | 301.6 g | ||
| Protein | 42.5 g | 85% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 661 mg | 51% | |
| Iron | 12.3 mg | 68% | |
| Potassium | 2628 mg | 56% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
