Blueberry-Rhubarb Crisp

Cast Iron Desserts 2016, p. 65

4 cups fresh or frozen sliced rhubarb

3 cups fresh blueberries

¾ cup sugar

½ teaspoon lemon zest

1 tablespoon fresh lemon juice

1 cup old-fashioned oats

¾ cup firmly packed light brown sugar

½ cup chopped pecans

½ cup unsalted butter, melted

½ teaspoon ground cinnamon

Freezer rhubarb - always great to have on hand.

Preheat oven to 350F.

In a large bowl, stir together rhubarb, blueberries, sugar, ¼ cup flour, and lemon zest and juice. Spoon mixture into a 10-inch cast-iron skillet. Set aside.

Nothing says winter like sugary fruit!

In a medium bowl, stir together remaining ½ cup flour, oats, brown sugar, pecans, melted butter, and cinnamon. Sprinkle evenly over rhubarb mixture.

Bake until browned and bubbly, 35 to 40 minutes. (Loosely cover with foil to prevent excess browning, if necessary.) Let stand 10 minutes before serving.

All done! (That tip about the foil is legit, by the way, if you're trying to impress anybody.)

My Rating: 4/5 "I would never have combined these fruits without being prompted to do so, but it's a great pairing. Crisps are always excellent dessert for quality of flavor. This one is tarty but mellow and comforting. This one's a titch liquid, but still robust."