Sweet and Tangy Strawberry Rhubarb Crisp

Sweet and Tangy Strawberry Rhubarb Crisp

Ingredients

Filling:

3 cups fresh rhubarb, chopped
3 cups fresh strawberries, hulled and sliced
1 cup granulated sugar
1/4 cup cornstarch
1 tablespoon lemon juice

Topping:

1 cup all-purpose flour
1 cup rolled oats
1 cup brown sugar, packed
1/2 teaspoon ground cinnamon
1/4 teaspoon salt
1/2 cup unsalted butter, melted

Instructions

Preheat your oven to 375°F (190°C). Grease a 9×13-inch baking dish.
In a large bowl, combine the chopped rhubarb, sliced strawberries, granulated sugar, cornstarch, and lemon juice. Mix well until the fruit is evenly coated. Pour the fruit mixture into the prepared baking dish.
In another bowl, combine the flour, rolled oats, brown sugar, ground cinnamon, and salt. Stir in the melted butter until the mixture is crumbly.
Sprinkle the topping evenly over the fruit mixture in the baking dish.
Bake for 40-45 minutes, or until the topping is golden brown and the filling is bubbly.
Allow the crisp to cool for 10-15 minutes before serving.