Rhubarb Blueberry Crisp

For the fruit filling, place the rhubarb and sugar in the bottom of 1 1/2 to 2-quart baking dish. A souffle dish or a glass baking dish works well. 2 to 3-inch depth is preferable so as to allow optimal surface area for topping but not too shallow so the fruit dries out. Allow the rhubarb to sit coated with the sugar for up to half an hour.

Meanwhile, prepare the crisp topping. In a bowl, place flour, sugar, salt, and cinnamon together and mix. Add butter and cut in with a fork or you fingers. When well blended, add oats and nuts.

To the rhubarb, add the blueberries and the flour and mix. Sprinkle the topping over the fruit.

Bake at 375ºF for 35 to 40 minutes in the center of the oven. When the topping is browned and the fruit is bubbling, it is done.

In my opinion, vanilla ice cream is the only topping that is the perfect accompaniment to fruit pies, crisps and cobblers. Feel free to let your creativity run wild on what to top your pie with, but in my dish, vanilla rules.