Double-Crunch Bumbleberry Crisp
Bumbleberry is a tumble of juicy fruit and makes a delicious contrast to this dessert's generous crisp layers under and over the fruit.
Servings: 8
Ingredients:
| Nutritional Info | |
| Per serving: about | - |
| calories | 380 |
| protein | 4 g |
| fat | 13 g |
| carbohydrate | 65 g |
-
1 cup (250 mL) all-purpose flour
1 cup (250 mL) rolled oats
3/4 cup (175 mL) packed brown sugar
1/2 tsp (2 mL) Each cinnamon and nutmeg
1/2 cup (125 mL) butter, melted
Sauce:
3/4 cup (175 mL) granulated sugar
2 tbsp (25 mL) cornstarch
1 cup (250 mL) cold water
1 tsp (5 mL) grated orange rind
Filling:
1-1/2 cups (375 mL) chopped rhubarb
1 cup (250 mL) sliced strawberries
1 cup (250 mL) sliced peeled apples
1 cup )250 mL) blueberries
Preparation:
In bowl, combine flour, oats, brown sugar, cinnamon and nutmeg; stir in butter. Press half of the mixture over bottom of greased 9-inch (2.5 L) square cake pan.
Sauce: In small saucepan, combine sugar with cornstarch; whisk in water and orange rind until smooth. Bring to boil, reduce heat to medium-low and cook for 5 minutes or until thickened and clear, whisking constantly.
Filling: In bowl, toss together chopped rhubarb, strawberries, apples and blueberries; arrange over base. Pour sauce over top; sprinkle with remaining flour mixture. Bake in 350°F (180°C) oven for 50 to 60 minutes or until fruit is tender and topping is golden. Serve warm.
Additional Information
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