Fruit Crisp

Strawberry-Rhubarb Crisp (Moosewood)

An easy cobbler with a very crunchy top. Use the smaller amount of sugar if you like it tart.

2 Lbs. fresh rhubarb cut into 1-inch chunks
3 to 4 cups sliced strawberries
1/3 to 1/2 cup white sugar

1 cup rolled oats
1 cup flour
2-3 T brown sugar
1/2 t cinnamon
a dash or two allspice and nutmeg
1/4 t salt
5 T melted butter or margarine

1. Preheat oven to 375
2. Combine the fruit in a 9-inch square pan. Sprinkle with the white sugar.
3. Mix together the remaining ingredients in a medium sized bowl. Distribute over top of the fruit and pat firmly into place.
4. Bake uncovered for 35-40 minutes, or until the top is crisp and lightly browned and the fruit is bubbling around the edges. Serve hot, warm or at room temperature, plain or a la mode.

Variations using other fruit:

Apple: Use 6-8 cups peeled and sliced tart apples, 2 or 3 T lemon juice, 1/4 cup white sugar, increase sugar and optional, add 1/2 cups chopped walnuts

Peach-Cherry: Use about 4 cups peeled and sliced peaches plus 2 cups pitted, halfed dark cherries (OK to use frozen unsweetened) Same adjustments as apple crisp, can use almonds instead of walnuts.