Strawberry Rhubarb Crisp or Pie

Pictured: strawberry rhubarb pie by my daughter

Original recipe from Plated Cravings. 

Filling Ingredients:

• 1/4 c cornstarch
• 1/2 c sugar
• 6 c sliced fresh rhubarb, strawberries, or mix (if frozen, measure out 9 c, then thaw)
• 1 T lemon juice, vanilla, or a mix
• 1 recipe crisp topping (below), or 1 recipe pie crust

Crisp Topping Ingredients:

• 1 c oats
• 1/2 c brown sugar
• 1/2 c soft butter
• 1/3 c flour
• 1 t cinnamon
• 1/4 t salt 

Pie Directions: 

1. Preheat oven to 425. Roll out 1/2 pie dough on a floured surface using a floured rolling pin (here's my favorite).
2. Place in pie pan, trimming sides 1" from pan edge. Trimming can be baked into cinnamon toast scraps.
3. In a large bowl, add rhubarb, strawberries, and lemon and/or vanilla. Sprinkle corn starch & sugar over all. Toss to coat, and transfer into pie crust. 
4. Roll out remaining pie dough to cover the top. This can be placed whole or cut and laid carefully into a lattice. Fold edges in and press decoratively.
5. Bake 15 min, reduce heat to 350 and bake 35-45 min more. Let rest 10 minutes before serving with ice cream.

Crisp Directions:

1. Preheat oven to 350. Grease a 9x9 baking dish.
2. In a large bowl, add rhubarb, strawberries, and lemon and/or vanilla. Sprinkle corn starch & sugar over all. Toss to coat, and transfer to baking dish.
3. In a medium bowl, combine oats, brown sugar, butter, flour, cinnamon, and salt. Scatter small pieces of topping over the fruit.
4. Bake 45-60 minutes. Let rest 10 minutes before serving with ice cream.