Rumbleberry Crisp
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 ⓘ
- 1/2 cup all-purpose flour ⓘ
- 1/4 cup butter ⓘ
Instructions
- 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.
Nutrition & Diet Analysis (per serving)
987
kcal
49% DV
Protein
Fat
Carbs
* % Daily Values based on a 2,000 calorie diet (FDA 2020).