Apple Rhubarb Crisp

• servings: Serves 6

Ingredients

Topping

1 cup all-purpose flour All Purpose okay to use whole wheat

1/4 cup white sugar

1/4 cup brown sugar packed

1/4 teaspoon Salt

1/2 teaspoon cinnamon

1/4 pound margarine

1/4 cup walnuts chopped

Fruit

2 1/2 pound Apples, peeled and sliced (about seven cups)

1 bag blueberries Frozen organic

2 tablespoons white sugar

2 tablespoons all-purpose flour All Purpose or Whole Wheat

Directions

Melt the butter to liquid in microwave. Mix the flour sugars salt spices and butter together in a bowl until crumbly and begin to hold together. Add nuts and quickly mix them in.

Preheat the oven to 375. Cut fruit into small pieces, and toss with tablespoon flour and tablespoon sugar. Place fruit in a 9 x 13 baking dish. Level and cover evenly with topping.

Bake until topping is golden brown, the fruit is tender, and juices bubble around the sides, about 40-50 minutes. Smaller containers of individual crisps will take 25-30 minutes.

Topping holds well in the refrigerator, so make double recipe and store it in a well-sealed container. It's handy to have around for your next crisp or to sprinkle over slices of fruit for an easy, quick warm fruit dessert.

Notes

We make double the topping for a standard recipe. Good combinations of fruit: apples and blueberries; apples and strawberries; peaches and blueberries.