Blueberry Rhubarb Crisp

Photo: Kelly Cline / istock

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Blueberries are traditional in this recipe, but if you can't find them, feel free to use strawberries.

Excerpted from Bob's Red Mill Baking Book by John Ettinger and Bob's Red Mill Family, ©2007, published by Running Press. All rights reserved.

SERVINGS
6-8

INGREDIENTS
Topping:
1/4 cup unbleached white flour
1/4 cup tef, soy or barley flour*
1/2 cup brown sugar, packed
1/2 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1/2 teaspoon unsalted butter
5 tablespoons unsalted butter, chilled and diced

Filling:
1/3 cup sugar
1/4 teaspoon ground cinnamon
2 tablespoons whole wheat flour
2 cups (about 3/4 pound) rhubarb, cut into 1/2 inch pieces
2 cups blueberries

PREPARATION
1. Preheat the oven to 375 degrees F. and grease a 2-quart shallow baking dish.

2. For the topping, combine the flours, brown sugar, cinnamon, and nutmeg in a small bowl. Add the butter and work it into the flour mixture with your fingers until crumbly. Refrigerate while making the filling.

3. In a small bowl, stir together the sugar, cinnamon, and flour. Add the rhubarb and blueberries, tossing well. Spread the mixture in the prepared baking dish. Sprinkle topping over the fruit and bake for 35 to 40 minutes, until the topping is brown and the fruit is bubbling. Serve warm.

*Note: If you use soy flour the crisp may brown more quickly.

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