Rumbleberry Crisp

Name: Rumbleberry Crisp
Ingredients: 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

14 ingredients

5 steps

Ingredients

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

Directions

1

Preheat oven to 400 degrees F (175 degrees C).
2

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.
3

Pour fruit mixture into a 9x13 inch glass baking dish.
4

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.
5

Bake at 400 degrees F (175 degrees C) for 30 to 35 minutes, or until topping is brown.