Bumbleberry Crisp

14 ingredients
2 steps

Ingredients

  • Topping
  • 1 cup all-purpose flour
  • 1 cup rolled oats
  • 1/2 cup light brown sugar, packed
  • 1/2 teaspoon cinnamon
  • 1/2 teaspoon nutmeg
  • 1/2 cup butter, melted
  • Filling
  • 1/2 cup granulated sugar
  • 1 orange, zested and juiced
  • 1 1/2 cups rhubarb, chopped
  • 1 cup strawberry, sliced
  • 1 cup apple, sliced and peeled
  • 1 cup blueberries

Directions

  1. 1
    In bowl, combine flour, oats, brown sugar, cinnamon and nutmeg; stir in butter. Press half of the mixture over bottom of greased 9-inch square cake pan.
  2. 2
    Filling: In bowl, toss together chopped rhubarb, strawberries, apples and blueberries; sprinkle with sugar and add orange juice and zest.Arrange over base. Sprinkle with remaining flour mixture. Bake in 350°F (180°C) oven for 45 to 50 minutes or until fruit is tender and topping is golden. Serve warm.

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