Name: Aunt Bea's Bumbleberry Crisp
Cook time: 1 h
Ingredients: 1 cup flour; 1 cup rolled oats; 1/2 teaspoon nutmeg; 3/4 cup brown sugar; 1/2 teaspoon cinnamon; 1/2 cup butter, melted; 3/4 cup sugar; 2 tablespoon cornstarch; 1 cup cold water; 1 teaspoon grated orange rind; 1 1/2 cup chopped rhubarb; 1 cup sliced strawberries; 1 cup sliced peeled apples; 1 cup blueberries

Aunt Bea's Bumbleberry Crisp

Nothing beats easy to make dessert recipes, especially those passed down from generation to generation. This recipe for my Aunt Bea's Bumbleberry Crisp was always a favorite in our house; now it can be a favorite in yours too!

Cooking Time1 hr

Ingredients

1 cup flour
1 cup rolled oats
1/2 teaspoon nutmeg
3/4 cup brown sugar
1/2 teaspoon cinnamon
1/2 cup butter, melted
3/4 cup sugar
2 tablespoons cornstarch
1 cup cold water
1 teaspoon grated orange rind
1 1/2 cup chopped rhubarb
1 cup sliced strawberries
1 cup sliced peeled apples
1 cup blueberries

Instructions

Preheat oven to 350 degrees F.
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. Whish in water and rind until smooth.
Bring to 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 for 50-60 min or until fruit is tender and topping is golden. Serve warm.