Apple Strawberry Rhubarb Crisp

Yield: 6 servings

Filling:

3 cups apples (at least 2 varieties), peeled, small diced

1 1/2 cups sliced strawberries

1 1/2 cups sliced rhubarb

1/2 cup brown sugar

2 tbsp orange juice

1 1/2 tbsp cornstarch

Topping:

1 1/2 cup rolled oats

1/2 cup whole wheat flour

1/2 cup brown sugar

1 tsp cinnamon

6 tbsp unsalted butter, melted

1. Preheat oven to 375F degrees. Line a 9 x 13-inch baking dish with parchment paper or lightly coat with non-stick spray.

2. In a large mixing bowl, combine all filling ingredients. Toss until evenly coated. Spread into an even layer in the prepared baking dish.

3. In a medium mixing bowl, combine all topping ingredients until mixture resembles coarse crumbs. Sprinkle the mixture evenly over the filling.

4. Place in the oven and bake for 35 to 40 minutes or until fruit is tender and topping is golden brown. Remove from the oven and allow to cool for at least 20 minutes before serving.

5. Note: Can substitute blueberries, cranberries, or just plain apples depending on the season.

(from Sarah Puddicombe)