Double-crunch Bumbleberry Crisp

Ingredients

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

Sauce

 * 3/4 cup sugar
 * 2 tbsp cornstarch
 * 1 cup cold water
 * 1 tsp grated orange rind

Filling

 * 1 1/2 cups chopped rhubarb
 * 1 cup sliced strawberries
 * 1 cup sliced peeled apples
 * 1 cup 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.

Makes 8 servings; per serving: 380 calories, 4 g protein, 13 g fat, 65 g carbs.