Strawberry Rhubarb Crisp

Ingredients

• 2 cup(s) Fresh Strawberry's washed, hulled
• 2 cup(s) Fresh Rhubarb washed, cubed
• 2 teaspoon(s) Corn Starch
• Zest whole(s) Juice of one whole lemon
• 2 tablespoon(s) honey
• TOPPING
• 1 1/2 cup(s) Rolled Oats
• 1/4 cup(s) Brown Sugar
• 1/4 teaspoon(s) Cinnamon
• 4 tablespoon(s) Butter or Coconut Oil
• 1/2 cup(s) Pecans or Walnuts

Preparation

1. Toss fruit together with corn starch, lemon zest, lemon juice and honey ~ spread into a 1 quart baking dish. In a food processor blend oats, brown sugar, cinnamon and butter until it can be compressed into a crumble. Pulse in the pecans and then gently stir in the remaining 1/2 cup of rolled oats. Spoon topping over the fruit and bake at 350 for 25 to 30 minutes. Serve warm with whipped topping or vanilla ice cream.