GOOSEBERRY CRUNCH

CRUMB TOPPING:
1 CUP FLOUR
3/4 CUP ROLLED OATS
1 CUP PACKED BROWN SUGAR
1/2 CUP SOFT BUTTER
1 TEASPOON CINNAMON

FRUIT MIXTURE:
3-4 CUPS GOOSEBERRIES
1 CUP SUGAR
2 TABLESPOONS CORNSTARCH
1 CUP WATER
1 TEASPOON VANILLA

MIX TOGETHER CRUMB TOPPING UNTIL CRUMBLY. PRESS HALF OF CRUMBS INTO 9" GREASED PAN. IN SAUCEPAN COMBINE SUGAR,CORNSTARCH,WATER AND VANILLA. BRING TO BOIL, ADD FRUIT AND COOL UNTIL CLEAR AND THICK. POUR OVER CRUMB MIX AND TOP WITH REMAINING CRUMBS. BAKE IN 350 DEGREE OVEN FOR 45 MINUTES OR UNTIL BROWNED. CUT IN SQUARES, SERVE WARM WITH WHIPPED CREAM :)