This blueberry cherry rhubarb crisp dessert – so easy, so delicious and really works with any fruit you have on hand. I had blueberries, cherries and rhubarb – the perfect combo if you ask me!
I don’t have a cherry pitter though, so I use a straw to push the seed out – work beautifully, although you will stain your hands and make a mess, but it’s worth it!
How gorgeous is that fruit?
Then toss in arrow root (or corn starch), Truvia, salt to coat, and then place in a cast iron skillet or oven save dish.
Top with the crumble – which is my favorite Safe + Fair granola – the blueberry cinnamon – just pulse with light butter, flour and more Truvia, and sprinkle over the top – and bake for 45 minutes.
Let cool and serve with whipped cream or really good vanilla ice cream.
If you love blueberries, check out my blueberry scones!