Double Crunch Bumbleberry Crisp
1 cup flour
1 cup rolled oats
3/4 cup brown sugar
1/2 tsp each cinnamon and nutmeg
1/2 cup butter, melted
3/4 cup sugar
2 tbsp cornstarch
1 cup cold water
1 tsp grated orange rind
1 1/2 cups chopped rhubarb
1 cup sliced strawberries
1 cup sliced peeled apples
1 cup blueberries
Combine flour, oats, brown sugar, cinnamom, 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 a 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.
Makes 8 servings; per serving: 380 calories, 4 g protein, 13 g fat, 65 g carbs.
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