Cobbler, crumble, or crisp? What is the difference? I am still not clear. Depending on who you ask you get different answers. Everyone agrees that a cobbler has a biscuit type topping. A batter dropped in small spoonfuls giving the appearance of a cobbled road. When it comes to crisps & crumbles the answer is not so easy. Some say it depends on whether you live in the US or in Britain. Some say it has to do with whether or not the topping has oats in it. However, people do not agree on which baked good contains the oats. Some say the crumble has the oats while others say the crisps contain the oats. For my purposes, a crisp has a topping of flour, butter, nuts & oats. The oats crisp up while baking, hence the crisp. That is how I learned it so that’s how it shall be for me.

With that in mind, I decided to continue my summer of rhubarb with a crisp. They are so simple & quick. Plus, I had vanilla ice cream in the freezer I wanted to eat up so I thought it was a perfect combination.

Rhubarb-Raspberry Crisp

• 3 cups fresh or frozen rhubarb
• 2 cups fresh or frozen raspberries
• 1/2 cup granulated sugar
• 1/3 cup all-pupose flour
• 1/2 cup oats
• 1/2 cup packed brown sugar
• 1/4 tsp cinnamon
• dash or two of nutmeg
• 1/4 cup cold butter
• 1/4 cup chopped walnuts

1. Preheat oven to 375F. Thaw fruit if frozen but do not drain. Place fruit in a 2 qt baking dish. Stir in the granulated sugar.
2. In a medium bowl, combine flour, oats, brown sugar, & spices. Cut in the butter until mixture resembles coarse crumbs. Stir in the nuts. Sprinkle topping over fruit.
3. Bake for 30-35 minutes (40 minutes for thawed fruit) or until fruit is tender & topping is golden. Serve warm with ice cream.