Strawberry-Rhubarb Crisp With Ginger-Oat Crust - cooking recipe

Ingredients

1 1/2 cups sugar
1 cup flour, all-purpose, divided
3 tablespoons flour, all-purpose, divided
1 tablespoon cornstarch
1/2 teaspoon salt, divided
4 cups strawberries, quartered if vaery large
4 cups rhubarb, sliced, 1/2 inch
1 tablespoon lemon juice
1 cup oats, old-fashioned rolled (not quick cook)
3/4 cup walnuts, finely chopped
1/2 cup brown sugar, packed
1/3 cup ginger, crystallized, chopped
1/4 teaspoon ginger, ground
1/2 cup butter, unsalted, melted
powdered sugar

Preparation

Heat the oven to 375.
In a large bowl stir together the sugar, 3 tablespoons of flour, cornstarch, and 1/4 teaspoon salt until blended. Add strawberries, rhubarb, lemon juice; toss to coat.
Place in a 13x9 inch glass baking dish.
In a medium bowl, stir remaining 1 cup of flour, oats, walnuts, brown sugar, crystallized ginger, ground ginger, nad remaining 1/4 teaspoon salt until combined.
Stir in melted butter until moistened; srpinkle over fruit.
Bake 40-45 minutes or until topping is a golden brown and fruit is bubbly. Cool 20 to 30 minutes; serve warm.
Optional: Sprinkle with powdered sugar before serving.