Bumbleberry Crisp

Total Time: 1 hr 5 mins Preparation Time: 20 mins Cook Time: 45 mins

Ingredients

• Servings: 8
• 1 1/2 cups peeled cored and chopped tart apples
• 1 1/2 cups finely chopped rhubarb (fresh or frozen)
• 1 1/2 cups blueberries (fresh or frozen)
• 1 1/2 cups raspberries (fresh of frozen)
• 3/4 cup sugar
• 1/4 cup quick-cooking tapioca
• 1 1/2 teaspoons ground cinnamon
• 1/2 cup firmly packed brown sugar
• 1/2 cup all-purpose flour
• 1/3 cup butter or 1/3 cup margarine
• 1/2 cup old fashioned oats
• 1/4 cup sliced almonds

Recipe

• 1 preheat oven to 350°; butter a 13x9 inch baking dish.
• 2 in a large mixing bowl, mix together the apples, rhubarb, blueberries, and raspberries.
• 3 add in the sugar, tapioca, and cinnamon; toss until well blended.
• 4 spoon into prepared dish.
• 5 to make the topping: in a medium bowl, combine the brown sugar and flour.
• 6 cut in the butter by hand, using your fingertips so that mixture is crumbly.
• 7 mix in rolled oats and almonds.
• 8 sprinkle topping over fruit mixture, spreading evenly.
• 9 bake for 40-45 minutes or until topping is golden brown and fruit is bubbly; serve warm.