Double Crunch Bumbleberry Crisp

Ingredients

 * 1 cup flour
 * 1 cup rolled oats
 * ¾ cup brown sugar
 * ½ tsp each cinnamon and nutmeg
 * ½ cup butter, melted

Sauce

 * ¾ cup sugar
 * 2 tbsp cornstarch
 * 1 cup cold water
 * 1 tsp grated orange rind

Filling

 * 1½ cups chopped rhubarb
 * 1 cup sliced strawberries
 * 1 cup sliced peeled apples
 * 1 cup blueberries

Directions

 * 1) Combine flour, oats, brown sugar, cinnamon, and nutmeg.
 * 2) Stir in butter.
 * 3) Press ½ of the mixture into a greased 9" square cake pan.
 * 4) In small saucepan combine sugar and cornstarch.
 * 5) Whisk 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 350°F oven for 50-60 minutes or until fruit is tender and topping is golden.
 * 12) Serve warm.