Double Crunch Bumbleberry Crisp
Double Crunch Bumbleberry Crisp 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 350º oven 50-60 min or until fruit is tender and topping is golden. Serve warm.
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