Set your oven to 350°F and allow it to preheat.

Strawberry Rhubarb Filling:

In a large mixing bowl, combine the sliced strawberries, rhubarb, sugar, cornstarch, lemon juice, and vanilla extract. Stir until the fruit is well coated.

Set the mixture aside while you prepare the topping.

Crisp Topping:

In a separate bowl, mix together the flour, sugar, oats, cinnamon, and salt.

Pour in the melted butter and stir until the mixture becomes crumbly.

Assembly and Baking:

Spoon the strawberry rhubarb mixture into a 9x9-inch ceramic baking dish, leaving any excess liquid in the bowl.

Evenly distribute the oat topping over the fruit.

Lightly cover the dish with aluminum foil.

Bake for 30 minutes with the foil on, then remove it and continue baking for another 20-25 minutes, or until the topping turns golden brown.

Let the crisp cool for at least 15 minutes before serving.

Notes:

You can double this recipe and use a 9x13 baking dish as well! Covered Baking Time: Increase by about 10-15 minutes (total ~40-45 minutes).

• Uncovered Baking Time: Increase by about 10 minutes (total ~30-35 minutes) or until the topping is golden brown and the filling is bubbling.

Check for doneness by making sure the fruit is bubbling around the edges and the topping is crisp. If needed, cover with foil toward the end to prevent over-browning.