BLUEBERRY (ANY FRUIT) BUCKLE 

This one is really simple and we love it. We have followed the same recipe
for blueberries, rhubarb, cherries, apples or peaches.  We usually use 5
cups of fruit instead of 4.  I gave it to a neighbor who likes "crust" and
doubles the crust recipe part. Last time we made it, I used 4 cups rhubarb
and 1 cup of strawberries - really good. 

Carl

Ingredients:
1 cup flour
¾ cup rolled oats
1 cup packed brown sugar
1 tsp cinnamon
½ cup butter, melted
4 cups sliced rhubarb (or 5)

Topping 
1 Cup sugar
2 tablespoons cornstarch
1 cup water
1 tsp. Vanilla
Red food coloring (I never use it)
 
Procedure:
 
In a large bowl, combine flour, oats, brown sugar, cinnamon, and butter; mix
until crumbly.  Press half of the mixture into an ungreased 9 inch square
baking pan to form a crust sides & bottom.
Cover with whatever fruit you want to use.  For topping, combine sugar and
cornstarch in a small saucepan and add water.  Cook and stir until thickened
and bubbly.  Cook and stir 2 minutes MORE.  (that's important). "adjust"
for the sweetness of your fruit at this point. I had some blueberries a
while back that were so damn sour I increased the sugar by 50%.

Remove from the heat.  Stir in vanilla and food coloring (if you use it).
Pour over the fruit.  Top with the remaining crumb mixture.  Bake at 350 for
50 minutes or until bubbly.
 
Serves 9  (not in this house !!)