Apple-Strawberry-Rhubarb Crisp
February, 2005

(Serves 8)

Topping
1/2 cup whole-wheat flour
1/4 cup packed brown sugar
1/2 cup rolled oats
1/2 teaspoon ground cinnamon
1/4 teaspoon ground ginger
1/4 teaspoon ground allspice
1/2 cup finely chopped walnuts or pecans
4 tablespoons unsalted butter, melted
Filling
3/4 pound rhubarb, cut into 1/2-inch pieces (about 3 cups)
1 baking apple (such as Granny Smith or Braeburn), peeled and thinly sliced
1 cup fresh or frozen and thawed strawberries, sliced
3 tablespoons honey or agave nectar
2 teaspoons whole-wheat flour
1/2 teaspoon vanilla extract

1. Mix all topping ingredients in a medium bowl or food processor until mixture begins to clump together.
2. Preheat oven to 400°. Combine all filling ingredients in a large bowl and toss well to coat. Transfer to an 8x8-inch glass or ceramic baking dish.
3. Crumble topping evenly over fruit. Bake until fruit is tender when pierced with a fork and topping is crisp, 30–35 minutes. At 20 minutes, cover with foil if necessary to keep topping from overbrowning. Cool 20 minutes before serving.

PER SERVING: 227 cal, 42% fat cal, 11g fat, 4g sat fat, 15mg chol, 4g protein, 31g carb, 4g fiber, 8mg sodium