Strawberry-Rhubarb Cobbler with Granola Streusel

Ingredients

Filling:

• 3 cups quartered fresh strawberries


• 3 cups sliced fresh rhubarb or thawed frozen rhubarb


• ¼ cup granulated sugar


• 1 tablespoon cornstarch


• 1 tablespoon lemon juice


• ¼ teaspoon salt

Topping:

• ½ cup lightly packed light brown sugar


• ½ cup old-fashioned rolled oats


• ⅓ cup whole-wheat pastry flour


• ¼ cup unsalted butter, softened

Directions

• Step 1


• Preheat oven to 350 degrees F. Coat an 11-by-7-inch baking dish with cooking spray.


• Step 2


• To prepare filling: Combine strawberries, rhubarb, granulated sugar, cornstarch, lemon juice, and salt in a large bowl; transfer to the prepared baking dish.


• Step 3


• To prepare topping: Combine brown sugar, oats, flour, and butter in a medium bowl; stir until thoroughly combined. Crumble the topping evenly over the strawberry-rhubarb mixture.


• Step 4


• Bake the cobbler until the topping is golden, 35 to 40 minutes. Cool on a wire rack for 5 minutes; serve warm or at room temperature.

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