Strawberry Rhubarb Crisp for 8 Servings

Instructions:

1. Toss the halved strawberries and sliced rhubarb in a large bowl with the granulated sugar, flour, lemon juice, and cinnamon. Stir until the fruit is evenly coated and the flour has disappeared into the juices.
2. Transfer the fruit mixture into the bottom of the slow cooker, spreading it into an even layer.
3. In a separate bowl, whisk together the rolled oats, flour, brown sugar, and salt.
4. Add the cold, cubed butter to the oat mixture. Use a pastry cutter or two forks to work the butter into the dry ingredients until the mixture resembles coarse crumbs with some pea-sized lumps of butter remaining.
5. Sprinkle the crumble topping evenly over the fruit filling, ensuring you cover the edges to prevent the fruit from bubbling over the sides.
6. Cover with a lid and cook on High for 50 minutes or Low for 3 hours. The dish is ready when the fruit filling is bubbling and the topping has shifted to a deep golden brown.