Double-crunch Bumbleberry Crisp

Ingredients

 * 1 cup has-ingredient::flour
 * 1 cup has-ingredient::rolled oats
 * 3/4 cup has-ingredient::brown sugar
 * 1/2 tsp each has-ingredient::cinnamon and has-ingredient::nutmeg
 * 1/2 cup has-ingredient::butter, melted

Sauce

 * 3/4 cup has-ingredient::Sugar
 * 2 tbsp has-ingredient::cornstarch
 * 1 cup cold has-ingredient::water
 * 1 tsp grated has-ingredient::orange rind

Filling

 * 1 1/2 cups chopped has-ingredient::rhubarb
 * 1 cup sliced has-ingredient::strawberries
 * 1 cup sliced peeled has-ingredient::Apples
 * 1 cup has-ingredient::blueberries

Directions

 * 1) Combine flour, Oats, brown sugar, cinnamom, and nutmeg.
 * 2) Stir in butter.
 * 3) Press 1/2 of the mixture into a greased 9" square cake pan.
 * 4) In small saucepan combine Sugar and cornstarch.
 * 5) Whish in water and rind until smooth.
 * 6) Bring to boil, reduce heat to med-low and cook 5 min or until thickened and clear, whisking constantly.
 * 7) Toss together fruit.
 * 8) Arrange over base.
 * 9) Pour sauce over top.
 * 10) Sprinkle with remaining flour mixture.
 * 11) Bake in a 350F oven 50-60 min. or until fruit is tender and topping is golden.
 * 12) Serve warm.