"June Easy Summer Desserts"
Recipe Origin: The hyperactive rhubarb patch in my backyard.

Mixed Berry Crisp

For topping:
1 1/2 cups all purpose flour
1 cup Quaker old fashioned rolled oats
1 teaspoon cinnamon
1/2 teaspoon nutmeg
1/4 teaspoon ground allspice
1 cup packed brown sugar
1 cup (2 sticks) chilled butter or margarine, cut into pieces
1 cup chopped hazelnuts (or walnuts, or pecans, etc.)

For fruit mixture:
8 cups mixed berries (or, if it's rhubarb season, 4 cups rhubarb to 4 cups berries)
1/4-1/2 cup sugar, depending on how sweet your berries are
1 Tbs. cornstarch
2 Tbs. Cointreau or other orange flavored liqueur

Vanilla ice cream or yogurt, if desired

For topping: Mix first 6 ingredients together in a large bowl. Add butter and stir to combine (will form small moist clumps). Stir in nuts.

For fruit mixture: Preheat oven to 400 F. Mix first 4 ingredients in large bowl. Transfer fruit mixture to 13x9x2 inch baking dish. Sprinkle topping over. Bake until fruit is bubbly and topping is golden brown, about 45 minutes. Serve, topped with ice cream or yogurt, if desired.

Yield: 8 to 10 servings