Strawberry Rhubarb Crisp

My friend Lindsay and I took a cooking class at King Arthur Flour a couple months ago and we made this delicious Strawberry Rhubarb Crisp (and Spanish style empanadas, another post coming soon). This recipe is great though for "any berry" crisp really, and if you don't care for the tartness of rhubarb you can use more strawberries, or blueberries or any other fruit of your choosing. This is simple to put together and is paired well with a scoop or two of vanilla ice cream. We also learned at the class that you can make oodles of this crumb topping and store it in the fridge for weeks, so you can quickly throw a crisp together whenever you get a hankerin'.

Strawberry Rhubarb Crisp, recipe from King Arthur Flour

Ingredients for the filling:
2 cups of strawberries, quartered
2 cups of sliced rhubarb –OR— 2 cups of any type of berries
2 tbsp cornstarch
½ cup sugar

Ingredients for the crisp:
1/4 cup of all purpose flour
1/4 cup of white whole wheat flour (or all purpose)
1/8 tsp of salt
1/3 cup of light brown sugar
1 stick of cold unsalted butter, cut into small cubes
1 cup of old fashioned oats

Directions:
Preheat oven to 375 degrees.
Combine the cornstarch and sugar in the bottom of an 8 x 8 inch pan and blend to combine. Stir in the fruit and mix well.
In a small bowl, combine the flours, salt and brown sugar.
Cut in the butter using a pastry blender (or your hands) until mixture resembles a meal that holds together when pressed, but still crumbles. Add the oats and sprinkle evenly over the fruit.
Bake until fruit is bubbling and crisp topping is golden brown, about 30-40 minutes.