Strawberry Rhubarb Crisp

First, preheat the oven to 375°F  and grease a baking dish or pan.

In a food processor, combine the flour, oats, brown sugar, sugar, cinnamon and salt. Pulse until combined.

Next, add cubed butter and pulse until the mixture resembles sand.

Next, add the pecans and pulse until combined.

In a large bowl, whisk together the sugar, cornstarch, cinnamon, salt and lemon zest.

Next, add the strawberries and rhubarb.

Transfer strawberries and rhubarb to the prepared pan.

Sprinkle the streusel evenly over the top.

Bake the crisp for 30-40 minutes until juices are bubbling. Allow crisp to cool before coating with vanilla ice cream.

For more recipes, visit!