Double Crunch Bumbleberry Crisp |
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Prep Time: 20 Minutes Cook Time: 50 Minutes |
Ready In: 70 Minutes Servings: 8 |
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I love rhubarb and I found this recipe on the Rhubarb Compendium Ingredients:
1 cup flour |
1 cup rolled oats |
3/4 cup brown sugar |
1/2 teaspoon cinnamon |
1/2 teaspoon nutmeg |
1/2 cup butter, melted |
3/4 cup sugar |
2 tablespoons cornstarch |
1 cup cold water |
1 teaspoon grated orange rind |
1 1/2 cups chopped rhubarb |
1 cup sliced strawberry |
1 cup sliced peeled apple |
1 cup blueberries |
Directions:
1. Combine flour, oats, brown sugar, cinnamon, and nutmeg. Stir in butter. Press 1/2 of the mixture into a greased 9 square cake pan.
2. In small saucepan combine sugar and cornstarch. Whisk in water and rind until smooth.
3. Bring to boil, reduce heat to med-low and cook 5 min or until thickened and clear, whisking constantly.
4. Toss together fruit. Arrange over base. Pour sauce over top.
5. Sprinkle with remaining flour mixture.
6. Bake in a 350°F oven 50-60 minutes or until fruit is tender and topping is golden. Serve warm.
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