Christmas Eve Crisp - cooking recipe

Ingredients

3 cups rhubarb (fresh or frozen)
4 tablespoons flour
1 (300 g) package frozen blueberries, about 2 cups
1 (225 g) package frozen raspberries, about 2 cups
1/2 cup golden raisin
1 cup grapes, green seedless
4 cups apples, peeled, sliced
1/2 cup walnuts, chopped
2 cups cubed peaches (or 1-14oz can, drained, chopped)
1 1/2 cups brown sugar
1 teaspoon cinnamon
2/3 cup butter, at room temperature
1 1/4 cups flour

Preparation

Preheat oven to 350\u00b0F Lightly butter sides of 9x13x2-inch baking dish.
Place frozen rhubarb in a sieve and run under cold water till pieces are separated and ice crystals have melted. Drain well and pat dry. Spread over bottom of dish. Sprinkle with 1 tablespoons of flour.
Cover with 4 cups of sliced peeled apples. Sprinkle with another tablespoon of flour.
Top with layer of bleuberries. Sprinkle with another tablespoon of flour. Spoon raspberries over top, Sprinkle with remaining tablespoon of flour.
Then scatter raisins over top, then the cubed peaches.
Stir 1/2 cup brown sugar with 1/2 teaspoons cinnamon. Sprinkle over peaches. Then stir butter with remaining cup of brown sugar until creamy.
Gradually stir in 1 1/4 cups flour and remaining 1/2 teaspoons cinnamon, working with a fork or your fingers till crumbly.Evenly sprinkle over fruit.
Bake in center of preheated oven for 55-60 minutes, till apples seem tender when pierced with a fork. Remove from oven and let sit for 10 minutes before serving.