Rhubarb Elderberry Crisp

• 1 cup all-purpose flour
• 3/4 cup quick-cooking oats
• 1-1/2 cups sugar, divided
• 1 teaspoon ground cinnamon
• 1/2 cup cold butter
• 3 cups diced fresh rhubarb or frozen rhubarb
• 2 cups elderberries or blackberries
• 2 tablespoons cornstarch
• 1 cup water
• 1 teaspoon vanilla extract

1. In a large bowl, combine the flour, oats, 1/2 cup sugar and cinnamon; cut in butter until mixture resembles coarse crumbs. Set aside half for topping.
2. Press remaining crumb mixture into an ungreased 11x7-in. baking dish. Top with rhubarb and berries.
3. In a small saucepan, combine cornstarch and remaining sugar. Gradually stir in water; bring to a boil. Reduce heat; cook and stir for 1-2 minutes or until thickened. Remove from the heat; stir in vanilla.
4. Pour over the fruit. Sprinkle with the reserved crumb mixture. Bake at 350u0b0 for 50-55 minutes or until golden brown. Serve warm or cold.

flour, oats, sugar, ground cinnamon, cold butter, fresh rhubarb, elderberries, cornstarch, water, vanilla

Taken from www.tasteofhome.com/recipes/rhubarb-elderberry-crisp/ (may not work)