Coming from the Pacific Northwest, a fresh fruit crisp was something easy to gather and make, especially with a majority of the ingredients fresh from the garden. Although I have lost the luxury of plucking my ingredients from the yard, I am still able to make this light and flavorful crisp out East. Having found Simply Classic: The Junior League of Seattle, in a local bookstore, it was a great reminder of home and a sign. Their Apple Blackberry Crisp is my base recipe, but what really takes the 'crisp' is the use of rhubarb, mixed berries, and other small additions. Tart, sweet, and light on the stomach, makes this for a great dessert after a filling dinner.

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