Delicious Strawberry-Rhubarb Crisp

• 16 ounces, weight Strawberries, Halved (quartered, If Large)
• 16 ounces, weight Rhubarb, Cut Into 1/2 Inch Pieces (remove Ends)
• 1-1/4 cup Maple Sugar, Divided
• 2 Tablespoons Cornstarch
• 3/4 teaspoons Sea Salt, Divided
• 2 cups Rolled Oats
• 1/2 cups Gluten Free Flour
• 1/2 cups Dairy Free Butter, Melted

1. Preheat oven to 375u0b0F.
2. Combine strawberries, rhubarb, 3/4 cup maple sugar, cornstarch and 1/2 teaspoon of sea salt in a large bowl. Transfer to a baking dish.
3. In a separate bowl, combine oats, gluten-free flour, melted butter, remaining 1/2 cup maple syrup and remaining salt. Mix into a crumble. Sprinkle over fruit.
4. Bake 45 minutes, or until soft and bubbling. Cool for 15 minutes and serve.

weight strawberries, weight rhubarb, maple sugar, cornstarch, salt, rolled oats, flour, butter

Taken from tastykitchen.com/recipes/desserts/delicious-strawberry-rhubarb-crisp/ (may not work)