Blueberry, Raspberry and Rhubarb Crisp

A healthy fruit dessert.

Make with fresh or frozen berries.

I used rhubarb,
blueberries, and 
and raspberries (frozen)

With Oats topping and baked in the Oven

Preheat Oven to 350 degrees

Ingredients

2 cups each of blueberries,

 raspberries and rhubarb.

(This recipe is good with 6 cups of any fruit.)

 1/4 to 1/3 cup brown sugar.

The rind of a lemon or orange.

2 tbsp. corn starch to thicken the berries.

(Minut Tapioca can be used also to thicken)

Mix all ingredients above together in a large bowl.

Fill individual ramekin dishes or

 put all together in a casserole dish.

For the topping:

1 1/4 cups Minute Oats
1/4 cup flour
1/4 cup brown sugar
1/3 cup butter softened.
(Optional :1/2 cup pecans or 

walnuts finely chopped)

directions:
Whisk together oats, flour and sugar.
Stir in butter until well mixed.

 

Spoon on top of fruit mixture in ramekin dishes..

Bake approx. 

55 minutes to 1 hr.

 at 350 degrees.

Bake until topping is golden brown and

fruit is bubbling. 

Place ramekins on a cookie sheet 

to bake or prevent spills in the oven.