1- 1 1/4cupsgranulated sugarstart with 1 cup if you have very sweet strawberries
3/4 cupsrolled oats
3/4 cupsall-purpose flour
1/2cupspacked brown sugaror granulated sugar
8tablespoonsunsalted butter, melted or room tempAKA 1/2 cup or 1 stick
Prep the strawberry + rhubarb filling
Preheat oven to 375* F.
While the oven preheats, combine strawberries, rhubarb, sugar, cornstarch, and salt in large mixing bowl. Let mixture sit while oven preheats to macerate the fruit (this will become super jammy while it bakes)
Prep the crisp topping
Make the crisp topping by mixing rolled oats, flour, sugar, and salt in bowl. Work in the butter with your fingers, a fork, or pastry cutter, until combined. The mixture should be a combination of large pieces and coarse crubmly bits.
Assemble + bake
Transfer strawberry rhubarb mixture to a large baking dish that's at least 2 quarts, top with the crisp mixture, and bake for 40-45 minutes, or until topping is crisp and slightly golden brown.
Let cool for about 15 minutes to let it set, and serve.