Strawberry Rhubarb Crisp

Ingredients

• 3 cups strawberries – hulled and halved
• 3 cups rhubarb – sliced 0.5-inch thick
• 0.75 cups granulated sugar
• 3 tbsp cornstarch
• 1 tsp lemon zest
• 1 tbsp lemon juice
• 0.25 tsp fine salt – for filling
• 1 cups all-purpose flour
• 1 cups old-fashioned rolled oats
• 0.5 cups light brown sugar – packed
• 0.5 tsp ground cinnamon
• 0.25 tsp fine salt – for topping
• 8 tbsp unsalted butter – cold, cut into 0.5-inch cubes

Instructions

1. Heat the oven to 375°F with a rack in the middle.
2. Make the filling: In a large bowl, combine the strawberries, rhubarb, granulated sugar, cornstarch, lemon zest, lemon juice, and 0.25 tsp fine salt. Toss well and let stand 10 minutes to begin releasing juices.
3. Make the topping: In a medium bowl, stir together the flour, oats, brown sugar, cinnamon, and the remaining 0.25 tsp fine salt. Add the cold butter and work it in with your fingertips or a pastry blender until the mixture forms moist crumbs with some pea-size clumps.
4. Scrape the fruit and all juices into a 2-quart (9-inch square) baking dish and spread evenly. Crumble the topping evenly over the fruit, lightly pressing it so it adheres.
5. Bake until the topping is deep golden and the juices are bubbling thickly in the center, 40–50 minutes. If the topping browns too quickly, tent loosely with foil for the last 10 minutes.
6. Cool on a rack 20–30 minutes to let the juices set. Serve warm or at room temperature.