Strawberry/Rhubarb/Blackberry Crisp with Pecan and Rolled Oats Topping

Strawberry/Rhubarb/Blackberry Crisp 

Ingredients

8 stalks rhubarb

12 Strawberries

12 Blackberries

1 Apple

4 tablespoons white sugar

1/2 teaspoon ground ginger

Topping

6 tablespoons chilled butter sliced

3/4 cup brown sugar

1/2 cup flour

Pinch of salt

1/2 cup rolled oats

1/2 cup pecans

1/4 teaspoon cinnamon

Directions

Preheat oven to 375 degrees Fahrenheit

Wash the rhubarb, strawberries halved and blackberries in a bowl.

Chop the rhubarb and place in a pan with 4 tablespoons white sugar and 1/2 teaspoon ground ginger. Simmer covered till the rhubarb is really tender. There will be quite a bit of juice.

Spray a pyrex dish with Pam.

Place the strawberries and blackberries in the pyrex dish, halve, quarter, core and chop an apple, add to the dish. 

Pour the stewed rhubarb over the top of the fruit.

To make the topping, place 6 tablespoons sliced chilled butter in a food processor, add 3/4 cup brown sugar, 1/2 cup flour, pinch of salt and pulse for about 30 seconds till the mixture looks like small peas and is just beginning to clump together. Add 1/2 cup rolled oats and 1/2 cup pecans and 1/4 teaspoon cinnamon, pulse just a few times to combine.

Sprinkle topping over fruit and bake until golden and beginning to brown for 45-50 minutes.