Pick Your Fruit/Fruits, Create A Crisp!! Apple, Rhubarb, Blueberry Or All 3!!!

375 35-40 minutes

I love apple crisp, and once fall is here crisps start popping up everywhere, then as fall turns into winter crisps seem to disappear as other desserts such as pies, cakes and cupcakes start popping up everywhere. I, however, am not a pie fan, or a pie crust fan either. So because of that I keep making crisps all winter long. I also use all kinds of fruit combos, fresh, frozen or both combined. Crisps are not as technical to make, very forgiving, can be made on a whim, and are somewhat healthy, depending on what you use. Pretty hard to overcook a fruit enough to ruin it in my book. My favorite combo is blueberries, apples and rhubarb. Rhubarb however is not easy to find unless you freeze it in season, or you are lucky enough to have some given to you, as we are. When I do not have rhubarb, another fav of mine is peaches with the blueberries and apples. Pretty much any fruit these days can be found in your freezer section making choices even better. Also, I don't defrost frozen fruit first, making it even easier, or at least in my mind. Next is the topping, and to me that makes the whole crisp. I just like a basic topping however, but do add shredded coconut to mine. Crisps are so versatile, anything goes, any amount goes, any type of dish/vessel works, and ingredients are available year round!!

Here is what I did today:

lightly sprayed my casserole dish then layered:

3 large peeled thin sliced macintosh apples, or apple of choice

Sprinkled 1/3 cup brown sugar over apples

1 1/2 cups frozen rhubarb

1 teaspoons cinnamon next

1 1/2 cups frozen blueberries

Spread topping over all

Baked in a preheated 375 degree oven for 35-40 minutes, or until juices start bubbling around edges of dish

Time will depend on thickness of your crisp, and type of vessel you cook it in

Before hand I made my topping mix:

3/4 cups of flour of choice