Rumbleberry Crisp

Blueberries, blackberries, raspberries, rhubarb and apples are all stirred up together with sugar, cornstarch, nutmeg and cinnamon. Then this glorious mixture is heaped into a large 9x13-inch pan, topped with an oatmeal and brown sugar crumble, and baked.

• Calories: 228 Calories

Ingredients

• 2 cups white sugar
• 1 cup packed brown sugar
• ¼ cup butter
• 1 teaspoon ground cinnamon
• ½ teaspoon ground cinnamon
• 2 cups rolled oats
• ½ cup all-purpose flour
• 1 pinch ground nutmeg
• 3 tablespoons cornstarch
• 1 cup chopped rhubarb
• 1 cup fresh blackberries
• 1 cup fresh blueberries
• 2 cups thinly sliced apples
• 1 cup raspberries

Recipe Instructions

Step 1

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

Step 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.

Step 3

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

Step 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.

Step 5

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