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Rumbleberry Crisp

1 cup chopped rhubarb
1 cup blackberries
1 cup raspberries
1 cup blueberries
2 cups thinly sliced tart green apples
2 cups granulated sugar
3 tablespoons cornstarch
1 teaspoon ground cinnamon
1 pinch ground nutmeg
2 cups quick-cooking oats
1 cup firmly packed brown sugar
1/2 cup all-purpose flour
1/4 cup butter
1/2 teaspoon ground cinnamon

1. Preheat oven to 400*F (260*C). Lightly butter a 13 x 9 x 2-inch glass baking dish; set aside.
2. In a large bowl, mix together rhubarb, blackberries, raspberries, blueberries and sliced apples.
3. In a separate bowl, combine the sugar, cornstarch, cinnamon and nutmeg together and stir into the fruit mixture. Turn fruit mixture into prepared baking dish.
4. For the topping combine the oats, flour, brown sugar and 1/2 teaspoon cinnamon together in a large bowl. With a pastry blender or knife and fork, cut butter in to dry mixture until crumbly. Sprinkle evenly over the fruit.
5. Bake for 30 to 35 minutes or until bubbly and lightly browned.

Makes 12 servings.