AL DIAZ/Miami Herald

Crisps like this raspberry-rhubarb version combine soft, sweetened fruit with a crunchy, spiced topping.

For the topping, mix the oats, 1/2 cup flour, light brown sugar, 1/4 cup granulated sugar, 1 teaspoon cinnamon and salt in a medium bowl. Rub in the butter with your fingers until well blended but still clumpy; it should hold together when pinched. Stir in the pecans. Cover and refrigerate up to 2 days.

For the filling, preheat the oven to 350 F. Butter the bottom and sides of a shallow 2- to 3-quart baking dish. In a large bowl, toss rhubarb slices with 3 tablespoons flour, 3/4 cup granulated sugar, 1 teaspoon cinnamon, ginger and vanilla. Gently toss in the raspberries. Spread in the prepared pan and sprinkle with topping. Bake 40 to 45 minutes, or until the fruit is bubbling and the top is browned. This is especially delicious served warm with a scoop of vanilla ice cream. Makes 8 servings.

Note: If using frozen fruit, don't thaw it. If using this recipe with sweeter fruit, reduce the amount of sugar in the filling by 1/4 cup.

PER SERVING: Calories 398 (43% fat) Fat 20 g (8 g sat) Cholesterol 30 mg Sodium 160 mg Fiber 5 g Carbohydrates 54 g Protein 5 g

SOURCE: Adapted from Clay Conley, executive chef at the Mandarin Miami's Azul Restaurant/Miami Herald