BERRY-RHUBARB CHOCOLATE CRUMBLE

 4-oz chocolate biscotti, crushed

1/3 cup + 3 tbsp white whole-wheat flour

1/4 cup packed brown sugar

1/4 tsp salt

1/4 cup butter, cubed

1/3 cup granulated sugar

1/4 cup packed brown sugar

2 tbsp white whole wheat flour

1 tsp vanilla

3 cups halved fresh strawberries

2 cups sliced fresh rhubarb

1 cup fresh raspberries

3/4 cup frozen light whipped topping, thawed, for garnish

Preheat oven to 350 degrees.

Combine the first 4 ingredients in a bowl; using your fingers, work the butte into the mixture until crumbly.

In a large bowl stir the next four ingredients together. Add fruit and toss gently to coat.

Spray a 2-quart baking dish with nonstick cooking spray and transfer the fruit mixture to the dish. Sprinkle the biscotti mixture over all.

Bake at 350 degrees for 40 minutes or until the filling is thick and bubbly.

To serve, place servings in bowl, top with a dollop of whipping topping. You may sprinkle a little crushed biscotti over the topping to garnish, if desired.

Note: This is my version of an old Eating Well recipe.

Eating Well Photo