Recipe - Double Crunch Bumbleberry Crisp

1 cup Flour
1 cup Rolled oats
Three fourths cup Brown sugar packed
One half teaspoon Cinnamon and nutmeg
One half cup Butter melted

SAUCE
Three fourths cup Sugar
2 tablespoon Cornstarch
1 cup Cold water
1 teaspoon Grated orange rind

FILLING
1 One half cup Chopped rhubarb
1 cup Slice strawberries
1 cup Slice apples
1 cup Blueberries

In bowl combine with flour, oats, brown sugar,cinnamon and nutmeg. Stir in
butter. Press half of the mixture over bottom of greased 9 in square cake
pan. Sauce: In small saucepan combine sugar with cornstarch and whisk in
water and orange rind until smooth. Bring to a boil and reduce heat to
medium low and cook for 5 minutes more or until thickened and clear
whisking constantly. Filling: In bowl toss together chopped rhubarb,
strawberries, apples, and blueberries and arrange over base. Pour sauce
over top and sprinkle with remaining flour mixture. Bake at 350 for 50 to
60 minutes or until fruit is tender and topping is golden. Serve warm.
Posted to MMRecipes Digest V3 #262

Date: Tue, 24 Sep 1996 21:59:35 0500

From: netdir@cyberspc.mb.ca (S.Pickell)