Strawberry Rhubarb Crumble

Steps

1. 1

   Heat the oven to 375°F. Set out a 2-quart baking dish (an 8-inch square or deep 9-inch pie dish works).

2. 2

   Toss the rhubarb, strawberries, sugar, cornstarch and orange zest in the dish and let stand while you make the topping so the fruit starts to release juice.

3. 3

   In a bowl, mix the flour, oats, brown sugar, cinnamon and salt. Add the cold butter and rub it in with your fingertips until no dry flour remains and the mixture forms pea- to marble-size clumps.

4. 4

   Stir the fruit once more, then scatter the topping evenly over it without pressing down.

5. 5

   Set the dish on a rimmed baking sheet and bake until the topping is deep golden and the juices bubble thickly around the edges and through the center, 40 to 45 minutes.

6. 6

   Let the crumble rest for 20 minutes so the filling thickens before serving warm, with cream or ice cream if you like.