Double Crunch Bumbleberry Crisp

• CRUST
• 1 cup flour
• 1 cup rolled oats
• 3/4 cup brown sugar
• 1/2 teaspoon cinnamon
• 1/2 teaspoon nutmeg
• 1/2 cup butter, melted
• SAUCE
• 3/4 cup sugar
• 2 tablespoons cornstarch
• 1 cup cold water
• 1 teaspoon grated orange rind
• FILLING
• 1 1/2 cups chopped rhubarb
• 1 cup sliced strawberry
• 1 cup sliced peeled apple
• 1 cup blueberries

1. Combine flour, oats, brown sugar, cinnamon, and nutmeg. Stir in butter. Press 1/2 of the mixture into a greased 9" square cake pan.
2. In small saucepan combine sugar and cornstarch. Whisk in water and rind until smooth.
3. Bring to boil, reduce heat to med-low and cook 5 min or until thickened and clear, whisking constantly.
4. Toss together fruit. Arrange over base. Pour sauce over top.
5. Sprinkle with remaining flour mixture.
6. Bake in a 350u0b0F oven 50-60 minutes or until fruit is tender and topping is golden. Serve warm.

flour, rolled oats, brown sugar, cinnamon, nutmeg, butter, sugar, cornstarch, cold water, orange rind, filling, rhubarb, strawberry, apple, blueberries

Taken from www.food.com/recipe/double-crunch-bumbleberry-crisp-294476 (may not work)