Strawberry Rhubarb Crisp with Oat Topping

Instructions

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   Preheat your oven to 190°C (375°F). Lightly grease a 23 cm (9-inch) pie dish or an 20x20 cm (8x8 inch) baking dish.

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   For the filling: In a large bowl, combine the chopped rhubarb, quartered strawberries, granulated sugar, all-purpose flour, vanilla extract, and a pinch of salt. Toss gently until the fruits are evenly coated. Pour the mixture into the prepared baking dish and spread it out evenly.

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   For the topping: In a separate medium bowl, combine the rolled oats, all-purpose flour, light brown sugar, ground cinnamon, and a pinch of salt. Mix well.

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   Add the cold, cubed butter to the dry topping ingredients. Use your fingertips, a pastry blender, or two knives to cut the butter into the mixture until it resembles coarse crumbs with some pea-sized pieces of butter remaining.

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   Evenly sprinkle the oat topping over the fruit filling in the baking dish.

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   Bake for 45-55 minutes, or until the topping is golden brown and the fruit filling is bubbly and tender. If the topping starts to brown too quickly, you can loosely cover it with aluminum foil.

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   Remove from the oven and let the crisp cool for at least 15-20 minutes before serving. This allows the filling to set slightly. Serve warm, perhaps with a scoop of vanilla ice cream or a dollop of whipped cream.