Strawberry Rhubarb Crisp

Preheat oven to 375F. Thaw frozen strawberry and rhubarb mix and squeeze out any excess water. Place fruit in a medium bowl and coat with sugar and flour. For the topping, place oats, oat flour (or more regular flour), brown sugar, cinnamon, and salt in a bowl and mix to combine. Add the oil and mix until the mixture becomes crumbly. Place the fruit mixture in an oven safe baking dish and top with the topping mixture. Bake for 40-45 minutes, or until the topping is golden and crunchy. Serve with ice cream or whipped cream and enjoy!