Our Seasonal Rhupearry Crisp is a delicious taste of spring! This recipe uses organic & seasonal produce from this week's produce bags.

For the topping:

  • ⅓ cup sugar
  • ⅓ cup brown sugar
  • 1 cup rolled oats
  • ½ cup flour - this recipe doesn’t require gluten, so almost any kind of flour will work, like quinoa or amaranth flour!
  • ½ tsp baking powder
  • ½ tsp salt
  • ¼ tsp cinnamon
  • 6 tbsp softened, unsalted butter or organic Earth Balance spread (for a vegan version)

For the filling:

  • 1 pack blueberries
  • 2 pears, diced
  • 8 oz rhubarb, diced
  • ¼ cup flour or use 2 tbsp cornstarch for a gluten-free version!
  • ½ cup sugar
  • ¼ tsp cinnamon
  • Optional: 1 tbsp of lemon juice, some lemon zest

Recipe by: Joey at Fresh City
Serves: 4
Prep Time: Quick & Easy


⅓ cup white sugar

⅓ cup brown sugar

1 cup rolled oats

½ cup flour, hard all purpose unbleached

½ tsp. baking powder

½ tsp. salt

¼ tsp. cinnamon, ground

6 tbsp., softened butter, cultured unsalted

1 pack organic blueberries

2, diced organic pear, bosc

¼ cup flour, hard all purpose unbleached

½ cup brown sugar

¼ tsp. cinnamon, ground

1 tbsp. lemon juice and lemon zest (optional)

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  • Mix the flour, sugar, cinnamon together in a small bowl.
  • Chop and toss the fruit and rhubarb in a large bowl (add the lemon juice and zest if you want to add a hint of lemon to the crisp).
  • Sprinkle the dry filling mix over the fruit and toss to coat. Let sit while you make the topping.
  • Mix all the dry ingredients for the topping together. Use your fingers to mix the butter and dry ingredients until the butter is fully incorporated and the topping is sticking together and crumbly.
  • Give the fruit another stir, then pour into an 8 x 8 in baking dish. Evenly spread the crumble topping over the fruit.
  • Bake at 375 for 35-40 minutes.
  • Let cool until warm and serve with whipped cream or vanilla bean ice cream.