| 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 |