Apple & Berry Fruit Crisp

6 small or 4 medium apples, chopped (unpeeled)
1/2 cup raspberries
1/2 cup strawberries
3 tbsp plus 1/2 cup whole wheat flour (separated)
1 1/5 cups rolled oats
1/4 cup flax meal
1 tbsp cinnamon
1/2 cup brown sugar, unpacked
1 tsp vanilla
1/2 cup butter, melted

- If you like your apples to be cut chunkier, cover and bake for an additional 10 minutes to help the apples soften without burining your topping.

- If it's the wrong time of year for rasperries and strawberries simply use unsweetened frozen instead.

- When nectarines and peaches are in season I like to swap them in for some of the apples.

1) Preheat oven to 350*F

2) Mix together chopped apples, raspberries, strawberries and 3 tbsp flour in a bowl. Pour into a greased 8x8 baking dish.

3) Using the same bowl (save some dishes!) mix together the other half cup of flour, rolled outs, falx meal and cinnamon. Mix in the sugar, vanilla and melted butter and stir until thorughly combined.

4) Spread crumble mixture evenly over fruit mixture. Bake uncovered for about 35 min until apples are tender and topping has browned.

Allow crisp to cool before serving.

Serving Size: Makes 10 equal servings