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Double-crunch Bumbleberry Crisp

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Description Edit

Ingredients Edit

Sauce Edit

Filling Edit

Directions Edit

  1. Combine flour, Oats, brown sugar, cinnamom, and nutmeg.
  2. Stir in butter.
  3. Press 1/2 of the mixture into a greased 9" square cake pan.
  4. In small saucepan combine Sugar and cornstarch.
  5. Whish in water and rind until smooth.
  6. Bring to boil, reduce heat to med-low and cook 5 minutes or until thickened and clear, whisking constantly.
  7. Toss together fruit.
  8. Arrange over base.
  9. Pour sauce over top.
  10. Sprinkle with remaining flour mixture.
  11. Bake in a 350F oven 50-60 min. or until fruit is tender and topping is golden.
  12. Serve warm.

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