STRAWBERRY RHUBARB CRISP

STRAWBERRY RHUBARB CRISP 2 cups sliced strawberries 1 1/2 cups sliced rhubarb stems only, discard the leaves 1 1/4 cup granulated sugar 3 tablespoons cornstarch juice of 1 lemon 1 teaspoon vanilla extract 1 cup old fashioned rolled oats 1/2 cup flour 1/4 cup granulated sugar 1 teaspoon ground cinnamon 1/2 teaspoon kosher salt 5 tablespoons unsalted butter chilled and cut into cubes Preheat oven to 375 degrees. In a large bowl, toss the strawberries, rhubarb, sugar, cornstarch, lemon juice and vanilla to combine being sure all the fruit is coated evenly. Pour the fruit mixture into an 8 inch cast iron skillet or an 8x8 inch baking dish coated with cooking spray. Set aside. In a medium bowl, whisk together the oats, flour, sugar, cinnamon and salt. Using your fingers or a pastry cutter, work the butter into the oat mixture until coarse crumbs form. Sprinkle the oat mixture evenly over the fruit and bake for 30 minutes. Reduce the heat to 325 and bake for an additional 15-20 minutes until the fruit is bubbling and the top is golden brown. Allow the crisp to cool for 10-20 minutes before serving. RECIPE NOTES Crisp can be served hot or at room temperature. Crisp can be assembled and refrigerated for up to 2 hours then baked right before serving.