Lunch: Rhubarb-Blueberry Crumble Recipe
Ingredients
2/3 cup sugar
2 tablespoons cornstarch
1/4 teaspoon salt
3 cups fresh blueberries
3 cups sliced fresh or frozen rhubarb, thawed
Instructions
Preheat oven to 375 °. In a large bowl, mix sugar, cornstarch and salt. Add blueberries and rhubarb; toss to coat. Transfer to a greased 8-in.-square baking dish.
For topping, in a small bowl, mix baking mix, sugar and salt. Cut in butter until crumbly; stir in oats and almonds. Sprinkle over filling. Bake 40-45 minutes or until filling is bubbly and topping is golden brown.
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Nutrition Facts
Serving Size: 8
| Amount Per Serving | ||
|---|---|---|
| Calories 0 | ||
| Fat 0 | ||
| Carbohydrate 0 | ||
| Protein 0 | ||
