I made this crisp using berries and rhubarb from my backyard. You can make a healthier version by decreasing the amount of topping by 1/2 (but seriously, the topping is the best part!) You can use any combination of fruit, and top it with some plain, fat-free greek yogurt.
- 5 C of fresh fruit (any combination of apples, pears, peaches, rhubarb, strawberries, blueberries, and/or raspberries)
- 1 C flour
- 1 C brown sugar
- 3/4 C steel-cut oats
- 1 tsp cinnamon
- 1/2 margarine
Pre-heat oven to 350. Rinse/core/peel/slice fruit as needed and put into a 11″ x 7″ baking dish. Mix the flour, brown sugar, oats and cinnamon together in a separate bowl. Cut in the margarine using a pastry knife or fork. Sprinkle the topping evenly over the fruit. Bake for 40 minutes, or until fruit is tender and bubbly.