A rumbling mixture of assorted fruit createsa filling thunderously flavored, perfectly topped with a crunchyoat-crumb topping.
Recipe: Rumbleberry Crisp
1 cup chopped rhubarb
Preheat oven to 400°F (260°C).Lightly butter a 13 x 9 x 2-inch glass baking dish; set aside.
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 stir into the fruitmixture. Turn fruit mixture into prepared baking dish.
For the topping combine the oats, flour,brown sugar and 1/2 teaspoon cinnamon together in a large bowl.With a pastry blender or knife and fork, cut butter in to drymixture until crumbly. Sprinkle evenly over the fruit.
Bake for 30 to 35 minutes or until bubblyand lightly browned.
1 cup blackberries
1 cup raspberries
1 cup blueberries
2 cups thinly sliced tart green apples
2 cups granulated sugar
3 tablespoons cornstarch
1 teaspoon ground cinnamon
1 pinch ground nutmeg
2 cups quick-cooking oats
1 cup firmly packed brown sugar
1/2 cup all-purpose flour
1/4 cup butter
1/2 teaspoon ground cinnamon
Makes 12 servings.
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