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Fruit Crisp

From Superior Seasons

<p>This is from Michael at Little Doo&#8217;s, with a few variations for in season or frozen fruit. In summer we use fresh fruit, in winter, frozen. I just adjust as needed. Goes great with whipped cream, ice cream or both :)</p>
Source: The Best of Little Doo's Cookbook (Entered by Karen Kerk-Courtney Bare Organics)
Serves: Makes 1 large and 1 smaller

6-8 cups chopped rhubarb
6 cups sliced strawberries (or raspberries)
4 cups blueberries (or saskatoons)
1 cup sugar (optional)
1 cup flour
2 tsp cinnamon
2 cup flour
2 cup brown sugar
2 cup quick oats
1 cup melted butter

Step by Step Instructions
  1. Mix first 6 ingredients together in a large mixing bowl. Transfer to two 9x13" baking dishes (or as desired).
  2. Mix last 4 crumble ingredients with a spoon until crumbly. Crumble topping over mixture.
  3. Bake 375F for 35 minutes (longer if frozen fruit).