We got some amazing organic strawberries recently, and then rhubarb from the Farmer's Market, so I hunted down a crisp recipe. It's adapted from a recipe off Allrecipes, but I cut the sugar and the butter, and next time I'll make it in an 9x9-inch pan instead of a 9x13. It's a keeper, and easy!
Strawberry Rhubarb Crisp
3/4 c sugar (or 1 c, depending on sweetness of berries)
3 Tbs flour
6 c. (total) sliced fresh strawberries and diced rhubarb
1 c. flour
3/4 c. (not packed) brown sugar
1 cube unsalted butter
3/4 c. rolled oats
Mix filling in large bowl, then pour into 9x13 baking pan. Use a pastry blender to cut butter into sugar, oats and flour for topping, and sprinkle over fruit layer. Bake at 375 for about 35 to 40 minutes or until golden on top. Enjoy!