Bluebarb Blueberry Rhubarb Crisp

• Filling:
• 1/4 cup brown sugar
• 1/4 cup white sugar
• 1/4 cup oats
• 1 teaspoon all-purpose flour
• 1 pinch ground cinnamon
• 1 cup chopped rhubarb
• 1 cup blueberries
• Topping:
• 1/2 cup all-purpose flour
• 1/3 cup oats
• 1 pinch ground cinnamon
• 1 pinch ground nutmeg
• 1/2 cup melted butter, divided

1. Preheat oven to 350 degrees F (175 degrees C).
2. Whisk brown sugar, white sugar, 1/4 cup oats, 1 teaspoon flour, and a pinch of cinnamon together in a bowl. Add rhubarb and blueberries; stir to coat. Pour mixture into a small baking dish.
3. Stir 1/2 cup flour, 1/3 cup oats, cinnamon, and nutmeg together in a bowl; add enough butter to create a crumbly topping, about 1/2 of the butter. Sprinkle crumbly topping over rhubarb mixture, and drizzle remaining butter over the top.
4. Bake in the preheated oven until golden and bubbling, 20 to 30 minutes. Cool for 5 minutes before serving.

filling, brown sugar, white sugar, oats, flour, ground cinnamon, rhubarb, blueberries, topping, allpurpose, oats, ground cinnamon, ground nutmeg, butter

Taken from www.allrecipes.com/recipe/242193/bluebarb-blueberry-rhubarb-crisp/ (may not work)