Strawberry Rhubarb Apple Crisp

This recipe was given to me by a friend and I usually make it in early summer when strawberries and rhubarb are in season.  I have a bumper crop of rhubarb, apples are in season and a bag of frozen strawberries from last year in the freezer needing to be used.

Topping:

1/3 cup lightly packed brown sugar

1/3 cup rolled oats

3tbsp whole wheat flour

1tsp cinnamon

2tbsp soft butter (you can use margarine)

Combine all of the topping ingredients and set aside.

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Fruit:

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2/3 cup sugar

3tbsp all purpose flour

2 cups sliced apples (I left the peel on, but peel if you prefer)

2 cups chopped fresh or frozen rhubarb

1 cup fresh or frozen strawberries, sliced  (halved is ok too)

Combine sugar and flour.

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Add fruits and toss to coat.  Spoon into a baking dish.  I usually use an 8 cup casserole dish or square baking pan.

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Sprinkle topping evenly over the fruit.  Bake at 350F for 40 minutes or until fruit is tender.

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Serve warm or at room temperature.  We have it warm with vanilla ice cream on top.

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