Ingredients:

3 medium-size apples
1 pint strawberries
4 cups chopped fresh or frozen rhubarb
3 tbsp each granulated sugar and all-purpose flour
½ tsp cinnamon

Topping
2/3 cup large- flake oats
1/3 cup each all-purpose flour and brown sugar
½ tsp cinnamon
3 tbsp butter, melted

Preheat oven to 350F. Peel and core apples. Slice into thin wedges. Place in a large bowl. Hull strawberries, then cut into quarters and place in bowl with apples. If using frozen rhubarb, place in a sieve and rinse under cold water to remove ice crystals. Place rhubarb in bowl with other fruit. In a small bowl, stir 3 tbsp each sugar and flour with ½ tsp cinnamon. Sprinkle over fruit and toss to evenly coat. Turn into an oblong baking dish. Gently press down to even out surface.

For topping, in a medium-size bowl, stir oats with flour, brown sugar, and cinnamon. Slowly drizzle in butter, stirring in with a fork. Evenly scatter overtop fruit.

Bake uncovered in centre of preheat 350F oven until fruit starts to bubble around edges and a knife tip inserted in centre of crisp comes out hot, about 1 hour. Serve warm or at room temperature with a scoop of vanilla ice cream or a dollop of vanilla yogurt. Leftovers (if any) keep well, covered, and refrigerated 2 to 3 days.

Source: Chatelaine Magazine May 2004