Recipe: Double Crunch Bumbleberry Crisp

recipelink.com Chat Room Recipe Swap - 2001-05-26
From: Kelly~WA

Double Crunch Bumbleberry Crisp
Makes 8 servings

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

Combine flour, oats, brown sugar, cinnamon, and nutmeg. Stir in butter. Press 1/2 of the mixture into a greased 9" square cake pan. In small saucepan combine sugar and cornstarch. Whisk in water and rind until smooth. Bring to boil, reduce heat to med-low and cook 5 min or until thickened and clear, whisking constantly. Toss together fruit. Arrange over base. Pour sauce over top. Sprinkle with remaining flour mixture. Bake in a 350F oven 50-60 min or until fruit is tender and topping is golden. Serve warm. *Note*
Two layers of crumbs was incredibly rich. You might want to halve the topping recipe and use it only on top.