Rhubarb and Blackberry Crisp

Ingredients

• Unsalted butter (1/2 cup, cold and cubed)
• Brown sugar (1/2 cup)
• Rolled oats (1 cup)
• Salt (1/4 teaspoon)
• Cinnamon (1/2 teaspoon)
• Lemon juice (1 tablespoon)
• All (purpose flour - 1/4 cup)
• Granulated sugar (1/2 cup)
• Blackberries (2 cups)
• Rhubarb (4 cups, chopped)

Instructions

1. Preheat the oven to 375°F (190°C).
2. In a large bowl, combine the chopped rhubarb, blackberries, granulated sugar, flour, lemon juice, cinnamon, and salt. Mix well to coat the fruit.
3. Transfer the fruit mixture to a 9x9-inch baking dish.
4. In a separate bowl, combine the rolled oats, brown sugar, and cubed butter. Use your fingers or a pastry cutter to mix until the mixture resembles coarse crumbs.
5. Sprinkle the oat crumble mixture evenly over the fruit in the baking dish.
6. Bake for 35-40 minutes, or until the fruit is bubbling and the topping is golden brown.
7. Remove from the oven and let cool for a few minutes before serving.
8. Serve warm with a scoop of vanilla ice cream or a dollop of whipped cream, if desired.