Bumbleberry Crisp

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

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

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.