Peach Rhubarb Crisp

by Felicia Bunting

1 (20 oz.) bag of frozen peaches, thawed
2 (16 oz.) bags of sliced frozen rhubarb, thawed
1 1/2 cups sugar
3 Tbsp. lemon juice
1 1/4 cups flour (divided)
1/3 cup uncooked oats
1/3 cup packed brown sugar
1/3 cup cold butter

1. Combine peaches, rhubarb, sugar, lemon juice and 1/4 cup of flour. Stir together.

2. Separately mix the rest of the flour (1 cup), oats and brown sugar. Cut in cold butter with a fork or pastry blender until mixture is crumbly.

3. Sprinkle oat mixture over fruit.

4. Bake in your oven (350 degrees) about 45 minutes to an hour. It should look bubbly.

5. Let stand about 10 minutes and serve, preferably with ice cream.