Blueberry-Rhubarb Crumble
A dollop of whipped topping adds a nice finishing touch to this satisfying crumble. Sometimes I drizzle a little flavored coffee creamer on top instead of the whipped topping. —Nancy Sousley, Lafayette, Indiana
Ingredients
- 6 cups fresh or frozen unsweetened blueberries
- 4 cups diced fresh or frozen rhubarb
- 1 cup sugar
- 1/4 cup all-purpose flour
- TOPPING:
- 1 cup quick-cooking oats
- 1 cup packed brown sugar
- 1/2 cup all-purpose flour
- 1/2 teaspoon ground nutmeg
- 1/2 teaspoon ground cinnamon
- 1/2 cup cold butter
- Whipped cream, optional
