Bumbleberry Crisp - cooking recipe

Ingredients

Topping
1 cup all-purpose flour
1 cup rolled oats
1/2 cup light brown sugar, packed
1/2 teaspoon cinnamon
1/2 teaspoon nutmeg
1/2 cup butter, melted
Filling
1/2 cup granulated sugar
1 orange, zested and juiced
1 1/2 cups rhubarb, chopped
1 cup strawberry, sliced
1 cup apple, sliced and peeled
1 cup blueberries

Preparation

In bowl, combine flour, oats, brown sugar, cinnamon and nutmeg; stir in butter. Press half of the mixture over bottom of greased 9-inch square cake pan.
Filling: In bowl, toss together chopped rhubarb, strawberries, apples and blueberries; sprinkle with sugar and add orange juice and zest.Arrange over base. Sprinkle with remaining flour mixture. Bake in 350\u00b0F (180\u00b0C) oven for 45 to 50 minutes or until fruit is tender and topping is golden. Serve warm.