by Cathy Monrad
INGREDIENTS
Crumb topping
1 1/4 cup quick oats
1 1/2 cup flour
1 cup light brown sugar
1 teaspoon kosher salt
1 cup cold butter, diced
Fruit filling
2 medium Granny Smith apples, peeled and sliced into ¼ inch slices
12oz raspberries
12oz blueberries
12oz strawberries
6oz rhubarb
1/4 cup granulated sugar
2 tablespoons orange juice
2 teaspoons vanilla
1/4 cup flour
INSTRUCTIONS
1. Preheat oven to 350°F. Coat a 9×13″ baking dish with nonstick spray, set aside.
2. Make crumb topping: In a large bowl mix together the oats, flour, sugar, and salt. Mix in the butter with your hands or a pastry cutter until mixture form crumbs when squeezed together. Refrigerate until ready to use.
3. Make fruit filling: In a large bowl add the sliced apples, berries, rhubarb, sugar, orange juice, and vanilla. Mix until combined. Sprinkle flour on top of fruit mixture and toss to coat.
4. Pour fruit into prepared pan and sprinkle with the topping mixture evenly.
5. Bake for 45 minutes, until the top is golden and filling is bubbly.
Cathy Monrad is the graphic designer and garden crafter for Upstate Gardeners’ Journal. You can find her experimenting in the kitchen when she is not at her desk or in the garden.
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