RASPBERRY-RHUBARB CRISP

"Crisps like this raspberry-rhubarb version combine soft, sweetened fruit with a crunchy, spiced topping."

FOR THE TOPPING:
1 cup rolled oats
1/2 cup plus 3 tablespoons all-purpose flour, divided use
1/4 cup firmly packed light brown sugar
1 cup granulated sugar, divided use
2 teaspoons ground cinnamon, divided use
1/4 teaspoon salt
8 tablespoons (1 stick) chilled unsalted butter, cut into 1/2-inch cubes, plus extra for pan
3/4 cup pecan halves, coarsely chopped
FOR THE FILLING:
3 cups sliced rhubarb, fresh (about 3 stalks) or frozen
1 teaspoon freshly grated ginger
1 teaspoon vanilla
2 cups raspberries, fresh or frozen*
ice cream (optional, for serving)

TO MAKE THE TOPPING:
Mix the oats, 1/2 cup flour, light brown sugar, 1/4 cup granulated sugar, 1 teaspoon cinnamon and salt in a medium bowl. Rub in the butter with your fingers until well blended but still clumpy; it should hold together when pinched. Stir in the pecans. Cover and refrigerate up to 2 days.

TO MAKE THE FILLING:
Preheat the oven to 350 degrees F. Butter the bottom and sides of a shallow 2- to 3-quart baking dish.

In a large bowl, toss rhubarb slices with 3 tablespoons flour, 3/4 cup granulated sugar, 1 teaspoon cinnamon, ginger and vanilla. Gently toss in the raspberries. Spread in the prepared pan and sprinkle with topping.

Bake 40 to 45 minutes, or until the fruit is bubbling and the top is browned.

This is especially delicious served warm with a scoop of vanilla ice cream.

*If using frozen fruit, don't thaw it. If using this recipe with sweeter fruit, reduce the amount of sugar in the filling by 1/4 cup.

Makes 8 servings
Adapted from: Clay Conley, executive chef at the Mandarin Miami's Azul Restaurant, Miami Herald
Source: Dallas Morning News, May 24, 2007