Strawberry Rhubarb Crisp
 This strawberry rhubarb crisp is loaded with sweet-tart fruit and topped with a buttery oat pecan streusel. Ingredients For the Filling 1 pound rhubarb stalks, trimmed and sliced ½-inch thick (about 4 cups) ½ pound strawberries, hulled and quartered (about 2 cups) ½ cup granulated sugar 1½ tablespoons cornstarch 1 teaspoon vanilla extract 1 pound rhubarb stalks, trimmed and sliced ½-inch thick (about 4 cups) ½ pound strawberries, hulled and quartered (about 2 cups) ½ cup granulated sugar 1½ tablespoons cornstarch 1 teaspoon vanilla extract For the Topping ¾ cup all-purpose flour, spooned into measuring cup and leveled-off with a knife ½ cup packed light brown sugar 2 tablespoons granulated sugar ¼ teaspoon salt 6 tablespoons unsalted butter, cut into ½-inch cubes ¾ cup old fashioned rolled oats ½ cup chopped pecans Lightly sweetened whipped cream or vanilla ice cream, for serving (optional) ¾ cup all-purpose flour, spooned into measuring cup and leveled-off with a knife ½ cup packed light brown sugar 2 tablespoons granulated sugar ¼ teaspoon salt 6 tablespoons unsalted butter, cut into ½-inch cubes ¾ cup old fashioned rolled oats ½ cup chopped pecans Lightly sweetened whipped cream or vanilla ice cream, for serving (optional) Instructions Preheat the oven to 350°F. Preheat the oven to 350°F. For the Filling In a large bowl, combine the rhubarb, strawberries, sugar, cornstarch, and vanilla. Stir until the fruit is evenly coated with the sugar mixture, and the sugar mixture is no longer white. Transfer the fruit mixture to a 2-quart or 8-inch baking dish (no need to butter it) and set aside while you prepare the topping. In a large bowl, combine the rhubarb, strawberries, sugar, cornstarch, and vanilla. Stir until the fruit is evenly coated with the sugar mixture, and the sugar mixture is no longer white. Transfer the fruit mixture to a 2-quart or 8-inch baking dish (no need to butter it) and set aside while you prepare the topping. For the Topping In the bowl of a food processor, combine the flour, brown sugar, granulated sugar and salt. Process until well combined, about 30 seconds. Add the cold butter and pulse until the mixture resembles coarse crumbs, with a few pea-sized clumps of butter within. Transfer to a medium bowl and stir in the oats and chopped pecans. Spoon the topping evenly over the fruit without packing down. Bake for 45-55 minutes, until the fruit is bubbling around the edges and the topping is golden brown. Cool for 20 minutes before serving. Spoon into shallow bowls and serve with vanilla ice cream. Note: If your baking dish is shallow, place it on top of a foil-lined sheet pan to catch any spills that might bubble over the edges. Note: Don't be tempted to increase the strawberries in the recipe, or you'll end up with fruit soup (they release a lot of juice). Freezer-Friendly Instructions: The crisp can be frozen tightly covered for up to 3 months. Before serving, reheat it, uncovered, in a 300°F oven until heated through and crisp on top. In the bowl of a food processor, combine the flour, brown sugar, granulated sugar and salt. Process until well combined, about 30 seconds. Add the cold butter and pulse until the mixture resembles coarse crumbs, with a few pea-sized clumps of butter within. Transfer to a medium bowl and stir in the oats and chopped pecans. Spoon the topping evenly over the fruit without packing down. Bake for 45-55 minutes, until the fruit is bubbling around the edges and the topping is golden brown. Cool for 20 minutes before serving. Spoon into shallow bowls and serve with vanilla ice cream. Note: If your baking dish is shallow, place it on top of a foil-lined sheet pan to catch any spills that might bubble over the edges. Note: Don't be tempted to increase the strawberries in the recipe, or you'll end up with fruit soup (they release a lot of juice). Freezer-Friendly Instructions: The crisp can be frozen tightly covered for up to 3 months. Before serving, reheat it, uncovered, in a 300°F oven until heated through and crisp on top. Nutrition Information Powered by Per serving (8 servings) Calories: 332 Fat: 14g Saturated fat: 6g Carbohydrates: 49g Sugar: 32g Fiber: 3g Protein: 4g Sodium: 81mg Cholesterol: 23mg Per serving (8 servings) Calories: 332 Fat: 14g Saturated fat: 6g Carbohydrates: 49g Sugar: 32g Fiber: 3g Protein: 4g Sodium: 81mg Cholesterol: 23mg