A dollop of whipped topping adds a nice finishing touch to this satisfying crumble. Sometimes I like to drizzle a little flavored coffee creamer on top instead.
—NANCY SOUSLEY LAFAYETTE, IN
PREP: 15 MIN. • BAKE: 45 MIN. + COOLING • MAKES: 12 SERVINGS
6 cups fresh or frozen unsweetened blueberries
4 cups diced fresh or frozen rhubarb
1 cup sugar
1/4 cup all-purpose flour
TOPPING
1 cup quick-cooking oats
1 cup packed brown sugar
1/2 cup all-purpose flour
1/2 teaspoon ground nutmeg
1/2 teaspoon ground cinnamon
1/2 cup cold butter
Whipped cream, optional
1. In a large bowl, combine blueberries, rhubarb, sugar and flour. Transfer to a disposable foil pan; cover with foil. Grill, covered, over medium heat for 40 minutes or until bubbly.
2. For topping, in a large bowl, combine oats, brown sugar, flour, nutmeg and cinnamon; cut in butter until crumbly.
3. Carefully remove and discard foil, and sprinkle topping over fruit.
4. Close grill cover; grill 15-20 minutes longer or until topping is golden brown. Let cool 10 minutes. Serve warm; dollop with whipped cream if desired.