I was busy making a Strawberry and Rhubarb Galette for hubby, and I and had a bunch of leftover filling so I decided I would make a Crisp for some of my Husband's friends at work.
I have these sweet mini Emil Henry ceramic pie dishes a dear friend gave me years ago so I used them. The filling is easy to make and the crisp part is only three ingredients. This will easily make 6 Crisps if you use Ramekins. Alternately you can use one of the smaller sized square casseroles.
1 cup of strawberries, stem removed sliced in half
1 cup or about 3 stalks of Rhubarb sliced (when cutting the ends off, it may act like it wants you to peel the skin off, go ahead but don't obsess on it)
1/4 cup of Sugar (I have Vanilla Sugar so I used that)
1/2 tsp Cinnamon
1/2 tsp Ground Ginger
1 tsp Orange Zest
2 TBL AP flour
Pinch of Salt
Place all the above ingredients in a bowl and stir well, set aside and let macerate for a few minutes while you make the topping.
2 cups of Rolled Oats, I used Rudi's Gluten Free Granola
4 Tablespoons of butter, melted
1/4 cup chopped nuts
Mix well, set aside
1. Place your fruit mixture in the Ramekin or whatever you want to use
2. Place in a 350 degree oven for 20 to 30 minutes
3. Mixture should be bubbly and the topping crisp