Step 1: Make the Crust

Preheat oven to 350°F.

In a medium-sized bowl, cream together room temperature butter and sugar until smooth. Mix in vanilla extract and salt.

Stir in flour and powdered sugar until fully combined. The dough will be soft.

Press the crust evenly into a greased 10-inch cast iron skillet, square baking dish, or baking pan.

Par-bake for 10–12 minutes, until lightly golden around the edges. Remove and set aside.

Step 2: Prepare the Fruit Mixture

In a cast iron skillet or medium saucepan, combine strawberries, rhubarb, white sugar, lemon juice, corn starch, and (if using) orange juice and zest.

Cook over medium-high heat, stirring often, until the fruit softens and the mixture thickens slightly (about 5–8 minutes).

Remove from heat and let cool slightly.

Step 3: Make the Crisp Topping

In a medium bowl, mix together oats, flour, brown sugar, powdered sugar, and vanilla extract.

Stir in melted butter until it forms coarse crumbs and pea-sized clumps of butter.

Step 4: Assemble & Bake

Spoon the warm fruit filling over the par-baked crust.

Sprinkle the crisp topping evenly over the fruit layer.

Bake for 25–30 minutes, or until the topping is golden brown and the filling is bubbling at the edges.

To Serve:

Let the crisp cool for 10–15 minutes to set. Serve warm in shallow bowls with a scoop of vanilla ice cream on top for the ultimate fruit dessert moment.