Double-Crunch Bumbleberry Crisp
As the days grow cooler and fall fills the air, we turn to comforting recipes like our families favourite Double-Crunch Bumbleberry Crisp. Sweet, tart, and satisfyingly crunchy, this easy to make treat captures late summer flavours and is perfect for sharing as we embrace cozy months ahead.
Base:
1 cup flour
1 cup rolled oats (not instant)
3/4 cup brown sugar
1/2 tsp cinnamon
1/2 tsp nutmeg
1/2 cup butter, melted
1 cup rolled oats (not instant)
3/4 cup brown sugar
1/2 tsp cinnamon
1/2 tsp nutmeg
1/2 cup butter, melted
Combine dry ingredients with melted butter and blend. Press 1/2 of this mixture into a greased 9" square cake pan.
Sauce:
3/4 cup sugar
2 tbsp cornstarch
1 cup cold water
1 tsp grated orange rind
2 tbsp cornstarch
1 cup cold water
1 tsp grated orange rind
In a small saucepan combine sugar and cornstarch. Whisk in water and rind until smooth. Bring to a boil, reduce heat to med-low and cook for 5 minutes or until thickened and clear, whisking constantly.
Filling:
4-1/2 cups mixed fruit, for example:
1-1/2 cups chopped rhubarb
1 cup sliced strawberries
1 cup sliced peeled apples
1 cup blueberries
1-1/2 cups chopped rhubarb
1 cup sliced strawberries
1 cup sliced peeled apples
1 cup blueberries
Toss together fruit and arrange over the base. Pour the sauce over the top and sprinkle with the remaining flour mixture. Back at 350 degrees for 50-60 minutes or until fruit is tender and topping is golden.
