Raspberry-Rhubarb-Peach Crisp

Ingredients

2 pounds rhubarb, cut into 3/4 ” pieces

2 teaspoons sugar

12 ounces raspberries

1 teaspoon cinnamon

2 pounds cut up, peeled, ripe peaches

1 teaspoon allspice

1 cup granulated sugar

1/2 cup packed dark brown sugar

1 Juice of lemon

4 tablespoons water

Spiced Topping:

2/3 cup unbleached flour

2 teaspoons cinnamon

1/2 cup (1 stick) cold unsalted butter cut into pieces

1/2 cup dark brown sugar

6 tablespoons granulated sugar

2/3 cup chopped nuts (walnuts, almonds, peca

1 cup vanilla yogurt, or ice cream, or Cool Whip

Preparation

Preheat oven to 375F.

Combine fruit with the granulated and brown sugars, ginger, cinnamon, allspice, lemon juice and water in a large bowl. (If using frozen fruit, thaw and use the juices instead of the 4 Tbsp. water.)

Place in a lightly buttered (use Pam butter-flavored cooking spray) 9x13-inch baking pan. Set aside.

Make topping:

Place flour, butter, brown and granulated sugars and cinnamon in a food processor with the metal blade; pulse the machine on and off until the mixture forms coarse crumbs.

Add nuts, mix until just combined and scatter the topping over the fruit.

Bake 30-35 minutes until fruit is bubbly and top is crisp and golden.

Cool briefly on wire rack.

Serve warm with yogurt, ice cream or Cool Whip.