Name: Strawberry-Rhubarb Crisp
Ingredients: 1 cup unbleached all-purpose flour; ½ cup packed light brown sugar; ¾ cup old-fashioned rolled oats; 2 tablespoons yellow cornmeal; 2 teaspoons ground cinnamon; ¼ teaspoon fine sea salt; 8 tablespoons (1 stick) cold unsalted butter, cut into ½-inch cubes; 1 tablespoon canola oil; 2 cups strawberries; 4 cups 1-inch pieces peeled rhubarb; 1 ¼ cups turbinado sugar; 3 tablespoons unbleached all-purpose flour; 1 tablespoon cornstarch

Ingredients

1 cup unbleached all-purpose flour
½ cup packed light brown sugar
¾ cup old-fashioned rolled oats
2 tablespoons yellow cornmeal
2 teaspoons ground cinnamon
¼ teaspoon fine sea salt
8 tablespoons (1 stick) cold unsalted butter, cut into ½-inch cubes
1 tablespoon canola oil
2 cups strawberries
4 cups 1-inch pieces peeled rhubarb
1 ¼ cups turbinado sugar
3 tablespoons unbleached all-purpose flour
1 tablespoon cornstarch

Steps

Set an oven rack in the lower third and preheat to 350°F. Butter a 9-inch deep-dish pie plate, and put parchment on a baking sheet.
For the topping, use a fork in a medium mixing bowl to stir the flour, brown sugar, rolled oats, cornmeal, cinnamon, salt, butter and oil until fully blended; put this aside. In a separate medium bowl, make the filling by stirring the strawberries and rhubarb with the turbinado sugar, flour and cornstarch to coat the fruit.
Pour the filling into the prepared pie plate and scatter the topping evenly over it. Set the plate on the prepared baking sheet. Bake for 40 to 45 minutes, until the fruit bubbles at the edges and the topping is crisp and golden brown. Allow to cool a little.
Offer the crisp warm, preferably on the day it is made. Alternatively, cover with plastic wrap and refrigerate for up to 3 days.