Name: Rumbleberry Crisp recipe
Ingredients: 1 cup chopped rhubarb;1 cup fresh blackberries;1 cup raspberries;1 cup fresh blueberries;2 cups thinly sliced apples;2 cups white sugar;3 tablespoons cornstarch;1 teaspoon ground cinnamon;1 pinch ground nutmeg;2 cups rolled oats;1 cup packed brown sugar;½ cup all-purpose flour;¼ cup butter;½ teaspoon ground cinnamon

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Ingredients

1 cup chopped rhubarb 1 cup fresh blackberries 1 cup raspberries 1 cup fresh blueberries 2 cups thinly sliced apples 2 cups white sugar 3 tablespoons cornstarch 1 teaspoon ground cinnamon 1 pinch ground nutmeg 2 cups rolled oats 1 cup packed brown sugar ½ cup all-purpose flour ¼ cup butter ½ teaspoon ground cinnamon

Nutrition Info

227.7 calories carbohydrate: 49.3 g cholesterol: 6.8 mg fat: 3.3 g fiber: 2.6 g protein: 1.9 g saturatedFat: 1.8 g servingSize: - sodium: 22.9 mg sugar: 37.2 g transFat: : - unsaturatedFat: : -

Directions

Preheat oven to 400 degrees F (175 degrees C).
In a large bowl, mix together rhubarb, blackberries, raspberries, blueberries and sliced apples. In a separate bowl, combine the sugar, cornstarch, cinnamon and nutmeg together and blend with the fruit.
Pour fruit mixture into a 9x13 inch glass baking dish.
For the topping: In a large bowl, mix the oatmeal, flour, brown sugar and 1/2 teaspoon cinnamon together. Add the butter in little pats and cut into the flour mixture until it looks crumbly, (no big chunks). Sprinkle over the fruit.
Bake at 400 degrees F (175 degrees C) for 30 to 35 minutes, or until topping is brown.

Recipe Yield

1 - 9x13 inch pan

Recipe Note

Something to do with all those wonderful summer berries.

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Rumbleberry Crisp

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