Misty Curtis

Crumb toppings:
1 cup sifted flower
¾ cup uncooked old fashioned oatmeal
1 cup brown sugar firmly packed
½ cup melted butter or margarine
1 t. cinnamon

Fruit mixture:
4 cups diced rhubarb or apples
1 cup sugar
2 T. cornstarch
1 cup water
1 t. vanilla
Combine in saucepan. Cook, stirring until thick and clear

Mix together topping mixture until crumbly. Press half of crumbs into a greased 9” layer cake pan. Cover with fruit. Pour cooked mixture over fruit. Top with rest of crumbs. Bake at 350 degrees for 1 hr.

No comments: