Strawberry and Rhubarb crisp : In Cast Iron

• 1 pound strawberries (quartered)
• 2 1/2 cups rhubarb (diced)
• 2/3 cup white sugar
• ½ stick butter
• 1/2 cup flour
• 1 tablespoon cornstarch
• Topping
• 1 cup flour
• 3/4 cup rolled oats
• 1/2 cup sugar
• ½ teaspoon cardamom
• 1 teaspoon vanilla extract
• 1/2 teaspoon kosher salt
• 1 stick butter (cold, cut into small cubes

Preheat oven to 375 degrees….

In a 10-inch cast iron skillet, add berries, rhubarb, sugar, butter, flour, cornstarch, vanilla and salt. Cook on stovetop over medium heat, stirring regularly, until bubbly and thickened. Meanwhile, in a stand mixer with paddle attachment, add the 1 cup flour, oats, sugar, cardamom and salt. Add the butter and mix until mixture holds together in coarse clumps. Adding a splash of water if needed. When fruit is ready, drop large tablespoons of dough on top of warm fruit. Place into preheated oven and bake for 35-40 minutes, until the edges are bubbling and the top is golden brown Serve warm.

Have a great Friday and Enjoy!!! Lisa