4 cups thinly sliced cooking apples

2 cups blueberries, blackberries, raspberries or mixed berries

¼ cup firmly packed brown sugar

¼ cup frozen orange juice concentrate

2 T. all-purpose flour

Mix together thoroughly and spread into a buttered 8-by-8-inch square baking dish. Prepare topping.

Topping

1½ cups quick or old-fashioned oats (do not use instant oats)

¾ cup firmly packed brown sugar

3 T. all-purpose flour

½ cup melted butter

Stir dry ingredients thoroughly in a bowl. Add melted butter in slowly and mix with fingers until it resembles medium crumbs. Sprinkle evenly over fruit. Bake in oven at 350 F for 30-35 minutes or until apples are tender. Serve warm with cream, half and half or vanilla ice cream.

Cook’s notes: Although I prefer fresh berries, frozen berries are acceptable. I sometimes melt ice cream overnight and pour it over the crisp for breakfast. Although I call it a “breakfast crisp,” it makes a great dessert on those cold winter evenings.

Recipe courtesy of Robert M. Winters, Rensselaer, Indiana