Bumbleberry Crisp

• 1 1/2 cups peeled cored and chopped tart apples
• 1 1/2 cups finely chopped rhubarb (fresh or frozen)
• 1 1/2 cups blueberries (fresh or frozen)
• 1 1/2 cups raspberries (fresh of frozen)
• 3/4 cup sugar
• 1/4 cup quick-cooking tapioca
• 1 1/2 teaspoons ground cinnamon
• Topping
• 1/2 cup firmly packed brown sugar
• 1/2 cup all-purpose flour
• 1/3 cup butter or 1/3 cup margarine
• 1/2 cup old fashioned oats
• 1/4 cup sliced almonds

1. Preheat oven to 350u0b0; butter a 13x9 inch baking dish.
2. In a large mixing bowl, mix together the apples, rhubarb, blueberries, and raspberries.
3. Add in the sugar, tapioca, and cinnamon; toss until well blended.
4. Spoon into prepared dish.
5. To make the topping: in a medium bowl, combine the brown sugar and flour.
6. Cut in the butter by hand, using your fingertips so that mixture is crumbly.
7. Mix in rolled oats and almonds.
8. Sprinkle topping over fruit mixture, spreading evenly.
9. Bake for 40-45 minutes or until topping is golden brown and fruit is bubbly; serve warm.

tart apples, rhubarb, blueberries, raspberries, sugar, tapioca, ground cinnamon, topping, brown sugar, allpurpose, butter, oats, almonds

Taken from www.food.com/recipe/bumbleberry-crisp-175601 (may not work)