Categories: Dessert
Ingredients
- 1 1/2 cups peeled cored and chopped tart apples
- 1 1/2 cups finely chopped rhubarb (fresh or frozen)
- 1 1/2 cups blueberries (fresh or frozen)
- 1 1/2 cups raspberries (fresh of frozen)
- 3/4 cup sugar
- 1/4 cup quick-cooking tapioca
- 1 1/2 teaspoons ground cinnamon
- Topping:
- 1/2 cup firmly packed brown sugar
- 1/2 cup all-purpose flour
- 1/3 cup butter or 1/3 cup margarine
- 1/2 cup old fashioned oats
- 1/4 cup sliced almonds
Directions
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Preheat oven to 350°; butter a 13×9 inch baking dish.
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In a large mixing bowl, mix together the apples, rhubarb, blueberries, and raspberries.
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Add in the sugar, tapioca, and cinnamon; toss until well blended.
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Spoon into prepared dish.
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To make the topping: in a medium bowl, combine the brown sugar and flour.
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Cut in the butter by hand, using your fingertips so that mixture is crumbly.
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Mix in rolled oats and almonds.
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Sprinkle topping over fruit mixture, spreading evenly.
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Bake for 40-45 minutes or until topping is golden brown and fruit is bubbly; serve warm.