Double Crunch Bumbleberry Crisp

Ready in 45 minutes

weekend recipes

Source : The Just-Dessert-Recipes mailer on

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1 cup flour
1 cup
rolled oats
3/4 cup brown sugar
1/2 tsp each cinnamon and nutmeg
1/2 cup butter; melted
3/4 cup sugar
2 tbsp cornstarch
1 cup cold water
1 tsp grated orange rind
1 1/2 cups rhubarb; chopped
1 cup strawberries; sliced
1 cup apples; sliced & peeled
1 cup blueberries

Original recipe makes 8 Servings



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 350ยบ oven 50-60 min or until fruit is tender and topping is golden. Serve warm.


Added on Award Medal
Calories Per Serving: 620 Get detailed nutrition information, including line-by-line nutrition insights?  Try BigOven Pro for Free for 14 days!

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