Rhubarb-Berry Crisp

• 1 cup old-fashioned or quick-cooking oats
• 1/2 cup flour
• 1/4 cup chopped PLANTERS Pecans
• 1/2 cup packed brown sugar, divided
• 1/2 cup butter, melted
• 1/2 tsp. ground cinnamon
• 1 lb. rhubarb, cut into 1-inch pieces (about 4 cups)
• 1 pt. blueberries
• 1 pkg. (3.4 oz.) JELL-O Vanilla Flavor Instant Pudding

1. Heat oven to 375F.
2. Mix oats, flour, nuts, 1/4 cup sugar, butter and cinnamon until blended; set aside.
3. Place fruit, dry pudding mix and remaining sugar in large bowl; toss to coat.
4. Transfer to 8-inch square baking dish; sprinkle with oat mixture.
5. Bake 40 to 50 min.
6. or until topping is golden brown and filling is bubbly.
7. Cool slightly.

oldfashioned, flour, pecans, brown sugar, butter, ground cinnamon, rhubarb, blueberries

Taken from www.kraftrecipes.com/recipes/rhubarb-berry-crisp-177513.aspx (may not work)