Rhubarb-Apple Crisp

This dessert is super easy but so delicious.  I love the combination of sweet apples with tart rhubarb, and the crispy topping is the perfect finish.  You can add nuts to the topping for extra crunch if you like, although I think it's really tasty with just oats.  Leftovers reheat well if you have any...in fact, this is pretty awesome for breakfast!

Rhubarb-Apple Crisp (adapted from Cooking Light)

For the filling:
Cooking spray/oil
12 ounces fresh rhubarb, diced
1-1/4 pounds apples, peeled, cored, and diced
2/3 cup granulated sugar
2 T flour
1 tsp vanilla
1/2 tsp cinnamon

For the topping:
2/3 cup rolled oats
6 T flour
1/3 cup light brown sugar, packed
5 T unsalted butter, cold, cut into small cubes

1. Preheat the oven to 375 degrees and spray a 6-cup baking dish with oil (you can also use other dish sizes if that's what you have).
2. Combine all of the filling ingredients in a bowl, and stir to combine.  Transfer to the baking dish.
3. Stir together the oats, flour, and brown sugar (you can use the same bowl).  Add the butter, and rub in with your hands until the mixture begins to hold together when compressed.  Sprinkle over the fruit mixture.
4. Bake 45-55 minutes, until bubbling and tender. Cover loosely with foil if the topping gets brown to quickly.  Cool 15 minutes before serving.