Strawberry and Rhubarb crisp : In Cast Iron

Lisa's * Everyday Life

June 9

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.