Strawberry Rhubarb Crisp

Preheat the oven to 350 degrees Fahrenheit.

Make the filling: Chop the rhubarb into 1/2-inch pieces. Slice the strawberries. In a medium bowl, mix the strawberries and rhubarb with the sugar, cornstarch, vanilla, and orange zest (optional).

Make the topping: In a medium bowl, mix together the oats, flour, sugar, cinnamon, and kosher salt . Cut the butter into small pieces and then use your hands to mix it into the oats until fully distributed and a crumbly dough forms. It may take a while so be patient; you can also use a fork or pastry cutter if you prefer. (If using coconut oil, it can be room temperature; use the same method to add it.)

Pour the filling into a 9 x 9 inch baking dish or 7 x 11 baking dish. Pour the crumble on top and smooth it into an even layer with your fingers.

Bake for 45 to 50 minutes until the top is evenly lightly browned and the filling is bubbly (this will vary based on your oven and berries: it may be shorter or longer so keep an eye on it). Cool for 30 minutes to 1 hour, then serve. You can leave out your strawberry rhubarb crisp on the counter for up to 1 day (covered, at night) so the topping can stay crisp. After 1 day, refrigerate any leftovers.