Rhubarb Raspberry Blueberry Crisp

I go crazy every spring when I finally find rhubarb at the grocery store.  I have so many recipes saved it is hard to decide what to make.  This recipe is a combination of several recipes I had saved.  This was so good I will be making it again.  Note: I used an 8×8 dish to measure the fruit for this recipe, so I may not have used an even cup of each. 

Ingredients:

Filling-

1-2 stalks rhubarb diced into 1/8 inch thick slices

1 cup raspberries

1 cup blueberries

¼ cup sugar

3 tablespoons flour

Zest from 1 orange

Topping:

½ cup old fashioned oats

½ cup whole wheat flour

¼ cup light brown sugar

2 tablespoons melted extra virgin coconut oil

Directions:

1. Preheat oven to 400 degrees.
2. Layer fruit in 8×8 pan: Rhubarb, raspberries, blueberries.  I had an even layer of each fruit.
3. Sprinkle orange zest over fruit.
4. Sprinkle sugar and flour over fruit.
5. Add oats, whole wheat flour, brown sugar, and coconut oil to food processor.  Pulse to mix.
6. Sprinkle topping over the fruit.  Use a fork to spread it out to cover the fruit.
7. Bake 30-35 minutes.
8. Let cool and then enjoy!