Probably the perfect version of this dish I’ve ever made, it’s delish

– 3 cups fresh strawberries, hulled and halved
– 3 cups chopped rhubarb, in about 1/2 inch pieces
– 1 cup granulated sugar
– 3 tablespoons cornstarch
– 1 teaspoon vanilla extract
– 1 cup all-purpose flour
– 3/4 cup old-fashioned rolled oats
– 1/2 cup packed light brown sugar
– 1/2 teaspoon ground cinnamon
– 1/4 teaspoon salt
– 1/2 cup unsalted butter, cold and cut into small cubes

1. Preheat your oven to 350°F (175°C). Pull out your favorite 9-inch baking dish and set it aside. This will be the cozy home for your crisp as it bakes to golden perfection.

2. In a large bowl, lovingly toss together strawberries, rhubarb, granulated sugar, cornstarch, and vanilla until the fruit is coated and glistening. Pour this sweet-tart mixture into your baking dish.

3. For the topping, whisk together flour, oats, light brown sugar, cinnamon, and salt in another bowl. Now, cut in the butter with a pastry cutter or your fingers until the mixture is crumbly and looks like delightful little pebbles.

4. Sprinkle your crumbly oat mixture over the fruit in an even layer, like a blanket of comfort for the strawberries and rhubarb.

5. Bake in the preheated oven for about 40-45 minutes or until the topping is a beautiful golden brown and the fruit mixture is bubbling like a little bit of magic underneath.

6. Remove from the oven and let it sit for a bit to settle and cool slightly—just enough so that impatience doesn’t get the better of anyone with a hot spoonful.