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Rumbleberry Crisp


"Something to do with all those wonderful summer berries."
Original recipe yield: 1 - 9x13 inch pan.
Servings:
18

INGREDIENTS:

  • 1 cup chopped rhubarb
  • 1 cup fresh blackberries
  • 1 cup raspberries
  • 1 cup fresh blueberries
  • 2 cups thinly sliced apples
  • 2 cups white sugar
  • 3 tablespoons cornstarch
  • 1 teaspoon ground cinnamon
  • 1 pinch ground nutmeg
  •  
  • 2 cups rolled oats
  • 1 cup packed brown sugar
  • 1/2 cup all-purpose flour
  • 1/4 cup butter
  • 1/2 teaspoon ground cinnamon

DIRECTIONS:

  1. Preheat oven to 400 degrees F (175 degrees C).
  2. In a large bowl, mix together rhubarb, blackberries, raspberries, blueberries and sliced apples. In a separate bowl, combine the sugar, cornstarch, cinnamon and nutmeg together and blend with the fruit.
  3. Pour fruit mixture into a 9x13 inch glass baking dish.
  4. For the topping: In a large bowl, mix the oatmeal, flour, brown sugar and 1/2 teaspoon cinnamon together. Add the butter in little pats and cut into the flour mixture until it looks crumbly, (no big chunks). Sprinkle over the fruit.
  5. Bake at 400 degrees F (175 degrees C) for 30 to 35 minutes, or until topping is brown.