Strawberry and Rhubarb Crumble
Prep time: 10 minutes | Cook time: 12 to 17 minutes | Serves 6
1½ cups sliced fresh strawberries
¹⁄₃ cup sugar
¾ cup sliced rhubarb
²⁄₃ cup quick-cooking oatmeal
¼ cup packed brown sugar
½ cup whole-wheat pastry flour
½ teaspoon ground cinnamon
3 tablespoons unsalted butter, melted
  1. Place the strawberries, sugar, and rhubarb in the baking pan and toss to coat.
  2. Combine the oatmeal, brown sugar, pastry flour, and cinnamon in a medium bowl.
  3. Add the melted butter to the oatmeal mixture and stir until crumbly. Sprinkle this generously on top of the strawberries and rhubarb.
  4. Slide the baking pan into Rack Position 1, select Convection Bake, set temperature to 370ºF (188ºC), and set the time to 12 minutes.
  5. Bake until the fruit is bubbly and the topping is golden brown. Continue cooking for an additional 2 to 5 minutes if needed.
  6. When cooking is complete, remove from the oven and serve warm.