Rhubarb Elderberry Crisp

Rhubarb Elderberry Crisp

1 cup flour
3/4 cup quick-cooking oats
1 1/2 cups sugar, divided
1 tsp cinnamon
1/2 cup cold butter
3 cups diced fresh or frozen rhubarb
2 cups elderberries or blackberries
2 tbsp cornstarch
1 cup water
1 tsp vanilla

In a large bowl, combine the flour, oats, 1/2 cup sugar, and the cinnamon. Cut in the butter until the mixture resembles coarse crumbs. Set aside half of the mixture for the topping. Press the remaining crumb mixture into an ungreased 11 x 7 inch baking dish. Top with the rhubarb and the berries. In a small saucepan, combine the cornstarch and the remaining sugar. Gradually stir in the water. Bring to a boil. Reduce the heat. Cook and stir for 1 - 2 minutes or until thickened. Remove from the heat. Stir in the vanilla. Pour over the fruit. Sprinkle with the reserved crumb mixture. Bake at 350 F for 50-55 minutes or until golden brown. Serve warm or cold. Makes 10 servings