Double Crunch Bumbleberry Crisp - cooking recipe

Ingredients

CRUST
1 cup flour
1 cup rolled oats
3/4 cup brown sugar
1/2 teaspoon cinnamon
1/2 teaspoon nutmeg
1/2 cup butter, melted
SAUCE
3/4 cup sugar
2 tablespoons cornstarch
1 cup cold water
1 teaspoon grated orange rind
FILLING
1 1/2 cups chopped rhubarb
1 cup sliced strawberry
1 cup sliced peeled apple
1 cup blueberries

Preparation

Combine flour, oats, brown sugar, cinnamon, and nutmeg. Stir in butter. Press 1/2 of the mixture into a greased 9\" square cake pan.
In small saucepan combine sugar and cornstarch. Whisk in water and rind until smooth.
Bring to boil, reduce heat to med-low and cook 5 min or until thickened and clear, whisking constantly.
Toss together fruit. Arrange over base. Pour sauce over top.
Sprinkle with remaining flour mixture.
Bake in a 350\u00b0F oven 50-60 minutes or until fruit is tender and topping is golden. Serve warm.