Bumbleberry Crisp

Submitted by Minerva

"A Canadian Living recipe that I modified to bring down the carb count."

 

• Ready In: 55mins
• Ingredients: 12
• Yields: 1 9x9 pan
• Serves: 8

ingredients

• Topping

• 1 cup all-purpose flour
• 1 cup rolled oats
• 1⁄2 cup light brown sugar, packed
• 1⁄2 teaspoon cinnamon
• 1⁄2 teaspoon nutmeg
• 1⁄2 cup butter, melted

• Filling

• 1⁄2 cup granulated sugar
• 1 orange, zested and juiced
• 1 1⁄2 cups rhubarb, chopped
• 1 cup strawberry, sliced
• 1 cup apple, sliced and peeled
• 1 cup blueberries

directions

1. In bowl, combine flour, oats, brown sugar, cinnamon and nutmeg; stir in butter. Press half of the mixture over bottom of greased 9-inch square cake pan.
2. Filling: In bowl, toss together chopped rhubarb, strawberries, apples and blueberries; sprinkle with sugar and add orange juice and zest.Arrange over base. Sprinkle with remaining flour mixture. Bake in 350°F (180°C) oven for 45 to 50 minutes or until fruit is tender and topping is golden. Serve warm.