Rhubarb Elderberry Crisp

1 cup all-purpose flour
3/4 cup quick-cooking oats
1-1/2 cups sugar, divided
1 teaspoon ground cinnamon
1/2 cup cold butter
3 cups diced fresh rhubarb or frozen rhubarb
2 cups elderberries or blackberries
2 tablespoons cornstarch
1 cup water
1 teaspoon vanilla extract

In a large bowl, combine the flour, oats, 1/2 cup sugar and cinnamon; cut in butter until mixture resembles coarse crumbs. Set aside half for topping. Press remaining crumb mixture into an ungreased 11-in. x 7-in. x 2-in. baking dish. Top with rhubarb and berries.

In a small saucepan, combine cornstarch and remaining sugar. Gradually stir in water; bring to a boil. Reduce heat; cook and stir for 1-2 minutes or until thickened. Remove from the heat; stir in vanilla.

Pour over the fruit. Sprinkle with the reserved crumb mixture. Bake at 350 degrees for 50-55 minutes or until golden brown. Serve warm or cold. Makes 10 servings.

Note: If using frozen rhubarb, measure rhubarb while still frozen, then thaw completely. Drain in a colander, but do not press liquid out.