rumbleberry crisp

Ingredients

• Servings: 1
• 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

Recipe

• preheat oven to 400 degrees f (175 degrees c).
• 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.
• pour fruit mixture into a 9x13 inch glass baking dish.
• 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.
• bake at 400 degrees f (175 degrees c) for 30 to 35 minutes, or until topping is brown.