Yummy Monday: Strawberry Rhubarb Crisp

This past weekend we headed off to our favorite local place to pick-your-own everything; Indian Ladder Farms.  It's strawberry picking time here in Upstate New York, so off we went to grab ourselves a few quarts of deep red deliciousness.  The husband wasn't sold on me whipping up yet another strawberry rhubarb pie (I may have made one last weekend as well) so I tried an easy variation, and made a crisp instead.  Some photos to entice you to try this easy one out at home: 

Filling

5 cups fresh sliced rhubarb

5 cups fresh sliced strawberries

3/4 cup granulated sugar

1 1/2 tablespoon cornstarch

1/2 cup OJ

Crumb Topping

2 cups quick cooking oats

2 cups flour

1 cup brown sugar

1 tsp salt

1 cup butter, softened

Mix OJ, sugar & cornstarch in bowl until smooth and dissolved.  Pour over strawberries & rhubarb & divide mixture into 2 pie plates.  Mix flour, oats, brown sugar and salt.  Add in softened butter until mixture is crumbly.  Divide in half and pour over each pie place.

Place pie plates on a sheet of aluminum foil on rack (to prevent bubbling over into oven)  Bake at 350 F for 1 hour, or until filling is bubbly and topping is browned.  Top with whipped cream or ice cream and enjoy!