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 minutes 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.