Mulberry Rhubarb Crisp for 8 Servings

Instructions:

1. Preheat your oven to 375°F (190°C) and lightly grease a 9x9 inch baking dish.
2. In a large bowl, combine the prepared mulberries and rhubarb.
3. Sprinkle the granulated sugar, cornstarch, lemon juice, and 1.5g salt over the fruit.
4. Toss gently with a spatula until the fruit is evenly coated and the sugar has dissolved into a light syrup. Pour the mixture into the baking dish and spread it evenly.
5. In a separate bowl, whisk together the oats, flour, brown sugar, cinnamon, and 3g salt.
6. Add the cold, cubed butter. Use a pastry cutter or fingertips to rub the butter into the dry ingredients until the mixture looks like coarse wet sand with a few pea-sized lumps of butter remaining.
7. Spoon the crumble over the fruit, distributing it evenly but leaving it loose.
8. Place the dish on the center rack of the oven and bake for 40–45 minutes until the fruit juices are bubbling vigorously and the topping is golden brown.