Bumbleberry Crisp

• Topping
• 1 cup all-purpose flour
• 1 cup rolled oats
• 1/2 cup light brown sugar, packed
• 1/2 teaspoon cinnamon
• 1/2 teaspoon nutmeg
• 1/2 cup butter, melted
• Filling
• 1/2 cup granulated sugar
• 1 orange, zested and juiced
• 1 1/2 cups rhubarb, chopped
• 1 cup strawberry, sliced
• 1 cup apple, sliced and peeled
• 1 cup blueberries

1. In bowl, combine flour, oats, brown sugar, cinnamon and nutmeg; stir in butter. Press half of the mixture over bottom of greased 9-inch square cake pan.
2. Filling: In bowl, toss together chopped rhubarb, strawberries, apples and blueberries; sprinkle with sugar and add orange juice and zest.Arrange over base. Sprinkle with remaining flour mixture. Bake in 350u0b0F (180u0b0C) oven for 45 to 50 minutes or until fruit is tender and topping is golden. Serve warm.

topping, flour, rolled oats, light brown sugar, cinnamon, nutmeg, butter, filling, granulated sugar, orange, rhubarb, strawberry, apple, blueberries

Taken from www.food.com/recipe/bumbleberry-crisp-429118 (may not work)