Fabulous Four-Fruit Crumble

Yesterday we had our monthly fellowship dinner at church. The first Sunday of each month, we have a potluck meal after the morning service and then hold an afternoon service at two, rather than our usual evening service. This dinner is always a nice time to reconnect with people over a great meal. I usually bring something in a crockpot for the main course, although with summer coming my main contribution will likely be a main-dish salad. That's what I'd planned to do for yesterday, but the weather was cool and rainy so I opted for tortilla soup instead. For dessert, I thought I'd make a rhubarb crisp or crumble. Rhubarb is gloriously in season right now, and I had some in the fridge, all cleaned and diced. But when I got it into the baking dish, it really looked like a small amount. I remembered a recipe I have for Four-Fruit Pie, which calls for rhubarb along with apples, raspberries and blueberries and is really yummy. So I adapted my rhubarb crumble recipe to four fruits. While in the recipe-modifying mode, I also changed the 1 cup of butter/shortening called for to 1/2 cup of canola oil. Much healthier! The dessert turned out to be delicious, and we only had a serving or 2 left to bring home out of a 13x9" dish. I thought someone else might like to try it too, so here's the recipe:

FABULOUS FOUR-FRUIT CRUMBLE
3 cups diced rhubarb
2 medium apples, chopped
1 cup blueberries (frozen or fresh)
1 cup raspberries (frozen or fresh)
1 cup sugar
1/4 cup flour
TOPPING:
1 cup brown sugar
1 cup old-fashioned oats
1/2 cup flour
1 cup whole-wheat flour
1/2 cup canola oil
Combine fruit, sugar and flour; place in greased 13x9x2” baking dish. Combine brown sugar, oats, and flour; mix in oil until crumbly. Sprinkle over fruit mixture. Bake at 375º for 40 minutes. Serve warm with ice cream or whipped cream if desired.
Yield: 10-12 servings.

Enjoy!