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Blackberry Rhubarb Crisp Recipe


Preheat oven to 375 degrees F (190 degrees C) and place rack in the center of the oven. Butter, or spray with a non stick cooking spray, a 9 inch (23 cm) deep dish pie plate or an 8 x 8 x 2 inch (20 x 20 x 5 cm) baking dish. 

Topping: Place all the topping ingredients (flour, sugar, cinnamon, salt, butter, and oats) in your food processor and process until the mixture is crumbly (looks like coarse meal) and there are no large pieces of butter visible. (This can also be done in a large bowl with a pastry blender, two knives or your fingertips.) 

Filling: Place the rhubarb and blackberries in a large bowl and toss with the brown sugar. 

In a separate bowl, whisk together the orange (or apple) juice, cornstarch (corn flour) and vanilla. Add this mixture to the rhubarb mixture and toss to coat. Transfer the fruit to your baking dish and sprinkle the streusel topping evenly over the fruit. Bake for approximately 30 - 35 minutes or until the topping is golden brown and the juices from the fruit are just beginning to bubble. Remove from oven and place on a wire rack to cool for about 30 minutes before serving.

Serve with softly whipped cream or vanilla ice cream.  Refrigerate leftovers and reheat before serving.

Makes 4 - 5 servings.

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1 cup (130 grams) all purpose flour

1/2 cup (105 grams) light brown sugar

1/2 teaspoon ground cinnamon

1/8 teaspoon salt

6 tablespoons (85 grams) cold unsalted butter, cut into pieces

1/2 cup (45 grams) old-fashioned rolled oats


1 pound (450 grams) fresh rhubarb, cut into 1/2 inch (1.5 cm) slices

2 cups (480 ml) fresh blackberries

1/2 cup (105 grams) light brown sugar

1/3 cup (80 ml) orange or apple juice

1 tablespoon (10 grams) cornstarch (corn flour)

1 teaspoon pure vanilla extract