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| Rumbleberry Crisp |
"Something to do with all those top notch summer season berries."
Ingredients :
- 1 cup chopped rhubarb
- 1 cup sparkling blackberries
- 1 cup raspberries
- 1 cup clean blueberries
- 2 cups thinly sliced apples
- 2 cups white sugar
- three tablespoons cornstarch
- 1 teaspoon floor cinnamon
- 1 pinch ground nutmeg
- 2 cups rolled oats
- 1 cup packed brown sugar
- 1/2 cup all-motive flour
- 1/4 cup butter
- half of teaspoon floor cinnamon
Instructions :
| Prep : | Cook : 18M | Ready in : |
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- Preheat oven to 400 tiers F (one hundred seventy five degrees C).
- In a massive bowl, blend together rhubarb, blackberries, raspberries, blueberries and sliced apples. In a separate bowl, combine the sugar, cornstarch, cinnamon and nutmeg together and mix with the fruit.
- Pour fruit mixture right into a 9x13 inch glass baking dish.
- For the topping: In a big bowl, mix the oatmeal, flour, brown sugar and half teaspoon cinnamon collectively. Add the butter in little pats and reduce into the flour aggregate till it appears crumbly, (no huge chunks). Sprinkle over the fruit.
- Bake at four hundred ranges F (175 ranges C) for 30 to 35 minutes, or till topping is brown.
Notes :
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