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Rumbleberry Crisp

By: Pat Andersen

"Something to do with all those wonderful summer berries."

Rate/Review | Read Reviews (25)

Servings (Help)

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Original Recipe Yield 1 - 9x13 inch pan

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

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.