Fruit Crunch

1/2 c. melted butter
1 c. flour
3/4 c. quick cooking rolled oats
3/4. brown sugar
1 tsp. cinnamon
1/4 t. salt


4 cups fruit (blueberries/chopped rhubarb/raspberries)
3/4 c. sugar
2 T. cornstarch
1 c. boiling water
1 t. vanilla

In saucepan, melt butter, cool it a little. Work in flour, oats, brown sugar, cinnamon, and salt until crumbly. Press 1/2 of the mixture into a 8 or 9 inch pan. Cover with fruit. In small saucepan, mix together dry, the sugar and cornstarch.

Stir in boiling water; cook, stirring, until thick. Remove from heat and add vanilla. Pour hot syrup evenly over rhubarb. Sprinkle remaining crumble mixture over top and bake at 325F for 50 - 60 minutes.


Comments: With Thanks for the delicious recipe from Christian Fellowship Church, Birch River, MB