Strawberry Rhubarb Crisp
Recipe by Carla Williams
Ingredients:
1 cup fresh strawberries, sliced
1 cup fresh rhubarb, chopped
1/2 cup white sugar
1 tablespoon all-purpose flour
1 cup all-purpose flour (for crumble)
3/4 cup rolled oats
1/2 cup brown sugar
1/2 teaspoon cinnamon
1/4 teaspoon salt
1/2 cup unsalted butter, melted
Directions:
Preheat oven to 375°F (190°C).
In a mixing bowl, combine strawberries, rhubarb, white sugar, and 1 tablespoon of flour. Stir until fruit is evenly coated. Transfer to a baking dish.
In another bowl, mix together 1 cup flour, rolled oats, brown sugar, cinnamon, and salt. Pour melted butter over the mixture and stir until it resembles coarse crumbs.
Sprinkle the crumble mixture evenly over the strawberry-rhubarb filling.
Bake for 35-40 minutes, or until the topping is golden brown and the filling is bubbling.
Let cool slightly before serving.