Cast Iron Blueberry-Rhubarb Crisp

  • 3 cups chopped rhubarb
  • 3 cups frozen blueberries
  • ⅓ cup brown sugar
  • 2 teaspoons cornstarch mixed with 1 tablespoon cold water
  • ⅔ cup flour
  • ⅔ cup oatmeal
  • ⅓ cup sugar
  • 1 teaspoon cinnamon
  • ⅓ cup butter

Preheat the oven to 350° F.

In a 10-inch cast iron skillet, combine the rhubarb and blueberries. Heat over medium heat, stirring frequently, until slightly liquidy. Add the brown sugar and continue cooking over medium heat until the rhubarb is mostly softened, about 10 minutes. Add the cornstarch mixed with cold water and stir constantly until thickened. Remove from the heat and allow to cool slightly while you make the topping.

In a bowl, whisk together the flour, oatmeal, sugar, and cinnamon. Using a fork, cut in the butter until coarse crumbs form.

Sprinkle the crumb mixture evenly over the top of the fruit mixture in the cast iron skillet. Place the skillet in the preheated oven and bake for 25-30 minutes or until the fruit is bubbling and the topping is lightly browned. Remove from the oven and allow to cool for 15 minutes before serving topped with ice cream, whipped cream, or just on its own.

  • Yields: 4-6 servings
  • Preparation Time:45 minutes

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