Crisps, and other cooked fruit recipes, are a great way to use up fruit that is still good, but past its prime for other uses. I had a pound of strawberries that made their way to the back of my fridge that had frozen and re-thawed into mush. So I pulled a bag of plain, frozen rhubarb out of my freezer, chopped up the mushy strawberries, and mixed up this filling. It's bagged up in a freezer ziplock and ready to pull out another day to defrost when I want to make dessert but don't have the time or energy to pull it together.
1 lb. strawberries, halved or quartered so the pieces are approximately the same size as the rhubarb
3 stalks of rhubarb, halved and sliced
1/2 cup sugar
2 tbsp flour
1 tsp cinnamon
2 tsp vanilla
1 Recipe Fruit Crisp Topping
Cut all fruit into approximately 1/4" - 1/2" pieces, so they're as close to the same size as possible. Add lemon juice to fruit and stir gently until evenly coated. Add the sugar, flour and cinnamon; stir gently until evenly coated.
Evenly spread the fruit filling in the bottom of a 5-quart crock pot.
Crumble and spread the topping over top of the filling, making sure to cover the filling completely.
Cook on LOW for 2-3 hours.
Leave the lid off the last half hour to allow some of the liquid to evaporate and it to thicken.
It's best if you let it sit for 15 -30 minutes before serving, so it can cool and thicken a bit.
Serve with vanilla ice cream.