Strawberry Rhubarb Crisp
Strawberry Rhubarb Crisp INGREDIENTS FOR THE FILLING 1 pound rhubarb stalks, trimmed and sliced 1/2-inch thick 1/2 pound strawberries, hulled and quartered 1/2 cup granulated sugar 1-1/2 tablespoons cornstarch 1 teaspoon vanilla extract FOR THE TOPPING 3/4 cup all-purpose flour, spooned into measuring cup and leveled-off with a knife 1/2 cup packed light brown sugar 2 tablespoons granulated sugar 1/4 teaspoon salt 6 tablespoons unsalted butter, cut into 1/2-inch cubes 3/4 cup old fashioned rolled oats 1/2 cup chopped pecans INSTRUCTIONS 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. FOR T