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Berry Rhubarb Crisp

Published: Friday, June 8, 2018

1 c. all-purpose flour

1 c. packed brown sugar

¾ c. old-fashioned oats

½ c. butter, melted

1½ tsp. vanilla extract, divided

1 tsp. ground cinnamon

1½ c. diced fresh or frozen rhubarb

1½ c. sliced fresh strawberries

1½ c. fresh blackberries

½ c. sugar

1 Tbsp. cornstarch

½ c. water

Vanilla ice cream

In a small bowl, combine the flour, brown sugar, oats, butter, 1 tsp. vanilla and cinnamon. Set aside 1 cup for topping; press remaining crumb mixture into a greased 8" square baking dish. Top with rhubarb, strawberries and blackberries.

In a small saucepan, combine sugar and cornstarch. Stir in water. Bring to a boil; cook and stir for 1-2 minutes or until thickened. Stir in remaining vanilla. Pour over fruit; sprinkle with remaining crumb mixture.

Bake at 350° for 25-30 minutes or until bubbly. Serve with ice cream. —9 servings.

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