Aunt Bea's Bumbleberry Crisp

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Aunt Bea's Bumbleberry Crisp

Nothing beats easy to make dessert recipes, especially those passed down from generation to generation. This recipe for my Aunt Bea's Bumbleberry Crisp was always a favorite in our house; now it can be a favorite in yours too!

Cooking Time1 hr

Ingredients

  • 1 cup flour
  • 1 cup rolled oats
  • 1/2 teaspoon nutmeg
  • 3/4 cup brown sugar
  • 1/2 teaspoon cinnamon
  • 1/2 cup butter, melted
  • 3/4 cup sugar
  • 2 tablespoons cornstarch
  • 1 cup cold water
  • 1 teaspoon grated orange rind
  • 1 1/2 cup chopped rhubarb
  • 1 cup sliced strawberries
  • 1 cup sliced peeled apples
  • 1 cup blueberries

Instructions

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

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