Strawberry Rhubarb Crumble

Preheat oven to 375ºF. Spray 8 x 11 baking dish with nonstick baking spray for easier clean up.

For the filling, in a large bowl, mix strawberries, rhubarb, flour and sugar. Spoon in baking dish.

For the crumble, in a medium bowl, combine brown sugar, flour, softened butter, rolled oats and cinnamon. Use a pastry knife or fork to cut in butter until mixture is crumbly. Stir in chopped pecans.

Sprinkle crumble over strawberry rhubarb mixture. Bake for 45 minutes or until top is browned and mixture is bubbly. Allow to cool for 10 minutes before serving.

Leftovers should be stored in refrigerator.