Rhubarb Raspberry Crunch

1. 1

   Mix until crumbly flour, oatmeal, brown sugar, butter and cinnamon.

2. 2

   Press 1/2 mixture into a greased 9-inch pan to form crust.

3. 3

   Cover crust with rhubarb and raspberries.

4. 4

   Then combine sugar and cornstarch, water and vanilla and cook until thicken and clear.

5. 5

   Pour sauce over fruit and top with remaining crumbs.

6. 6

   Bake at 350u00b0 for 1 hour.

7. 7

   Great with whipped cream or ice cream.

* Per serving · 4 servings · Values may vary.

No additional tips available.