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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!
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4 from 1 vote

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!
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings 8 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

Serving: 1g | Calories: 286kcal | Carbohydrates: 47.9g | Protein: 4.5g | Fat: 9.8g | Saturated Fat: 4g | Polyunsaturated Fat: 5.8g | Cholesterol: 15mg | Sodium: 51mg | Fiber: 5.2g | Sugar: 29.1g