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Blueberry-Rhubarb Crisp
Ginny Bettis, Montello

6 cups fresh or frozen unsweetened blueberries
4 cups fresh or frozen rhubarb, diced
1 cup sugar
1/4 cup all-purpose flour
Topping:
1 cup quick-cooking oats
1 cup packed brown sugar
1/2 cup all-purpose flour
1/2 tsp. ground cinnamon
1/2 tsp. nutmeg
1/2 cup cold butter
Whipped cream, optional

Combine blueberries, rhubarb, sugar, and 1/4 cup flour. Transfer to a greased 9-x13-inch baking dish. For topping, combine oats, brown sugar, 1/2 cup flour, cinnamon, and nutmeg; cut in butter until crumbly. Sprinkle over fruit mixture. Bake at 350 degrees for 45–55 minutes or until fruit is bubbly and topping is golden brown. Let cool 10 minutes. Serve warm; dollop with whipped cream, if desired.

 

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