Strawberry Rhubarb Crisp

This crisp makes for a decadent, crave-worthy dessert on a warm summer evening. The combination of strawberry + rhubarb creates the perfect balance of tart and sweet.

INGREDIENTS —

Filling:

• 1 pound rhubarb stalks sliced ½-inch thick

• ½ pound strawberries hulled and quartered

• ½ cup granulated sugar

• 1½ tablespoons cornstarch

• 1 teaspoon vanilla extract

Topping:

• ¾ cup flour (all-purpose or almond flour)

• ½ cup packed light brown sugar

• 2 tablespoons granulated sugar

• a pinch of salt (1/4 teaspoon)

• 6 tablespoons unsalted butter, cut into ½-inch cubes

• ¾ cup old fashioned rolled oats

INSTRUCTIONS —

1. Heat oven to 350 degrees.

2. Make the filling:

   • In a large bowl, combine all filling ingredients. Mix until the fruit is evenly coated with the sugar mixture, then transfer to a baking dish and set aside.

3. Make the topping: 

   • Combine the flour, brown sugar, granulated sugar, and salt in the food processor.

   • Mix until well combined, then add cold butter and pulse until the mixture resembles coarse crumbs.

   • Stir in oats, then spoon topping over the fruit.

4. Bake for 45-55 minutes, until topping is golden brown (& fruit bubbles around the edges).

5. Cool for 20 minutes - serve with vanilla ice cream or whipped cream!