Blackberry Rhubarb Almond Crumble

Juicy blackberries and tangy rhubarb are a match made in heaven together in this summery crumble that's piled high with a buttery almond streusel topping.---Don't forget the whipped cream on top!

4 from 1 vote

Juicy blackberries and tangy rhubarb are a match made in heaven together in this summery crumble that's piled high with a buttery almond streusel topping.---Don't forget the whipped cream on top!

Prep Time 10

Cook Time 30

Total Time 40

Servings servings

Calories 286kcal

Ingredients

2 cups fresh blackberries
2 cups fresh rhubarb diced
1 cup coconut sugar or brown sugar
3 tablespoons cornstarch
TOPPING:
1 cup old-fashioned rolled oats
1/2 cup white whole wheat flour
1/2 cup sliced almonds
1/2 cup coconut sugar or brown sugar
1 teaspoon ground cinnamon
1/4 cup melted butter
Whipped cream for serving optional

Instructions

Preheat oven to 350F. In a medium bowl, combine blackberries, rhubarb, sugar, and cornstarch. Spread evenly in the bottom of a greased square 8x8 baking pan.
In a separate medium bowl, combine all topping ingredients until crumbly. Sprinkle evenly over fruit filling.
Bake cobbler at 350F 30-35 minutes or until filling is bubbly and topping is golden. Let cool 10 minutes, then serve warm with whipped cream. Enjoy!

Nutrition