Strawberry Rhubarb Crisp
Ingredients
6 cups sliced (½" slices) fresh rhubarb
2 cups chopped (½" pieces) fresh strawberries
1 tablespoon freshly squeezed lemon juice
1 cup granulated sugar
¼ cup cornstarch
1 cup packed brown sugar
1 cup all-purpose flour
¾ cup old fashioned rolled oats (not quick cooking oats)
1 teaspoon cinnamon
½ teaspoon salt
6 tablespoons unsalted butter, softened to room temperature (do not melt)
2 tablespoons vegetable oil
Instructions
Preheat oven to 375°F. Place oven rack in the middle of the oven.
In a large bowl, stir together rhubarb, strawberries, and lemon juice. Add sugar and stir to combine well. Sprinkle cornstarch evenly over the top and stir until filling mixture is fully incorporated.
Transfer filling mixture to a 9" x 13" baking dish, scraping all accumulated juices and sugary mixture from the bottom of the bowl into the baking dish. Spread in pan and press lightly into an even layer. Set aside.
Add all topping ingredients to a medium bowl. Use a rigid pastry cutter to cut the ingredients together until large crumbs form.
Sprinkle topping mixture in an even layer over the filling, leaving about 1" of exposed filling around the perimeter of the baking dish.
Bake for 45-50 minutes, or until the filling is thickened and bubbling around the edges, and the topping is crisp and nicely browned. If the topping is getting more browned than you'd like, tent the top of the baking dish loosely with foil.
Remove from oven to a cooling rack and let rest for 15 minutes before serving. Enjoy with scoops of vanilla ice cream.
From https://www.afarmgirlsdabbles.com/