Recipe courtesy Cathy SperonisIngredientsFruit Mixture:3 peaches, peeled, stones removed and diced (1-inch)3 cups fresh rhubarb, 1-inch diced (4 to 5 stalks)3/4 cup granulated sugar2 Tbsp. cornstarch1/2 tsp. ground cinnamon1/8 tsp. ground nutmegPinch of salt2 tsp. lemon juiceTopping:1 cup all-purpose flour2 Tbsp. rolled oats1/4 cup granulated sugar1/4 cup dark brown sugar, lightly packed1 tsp. baking powder1/2 tsp. ground cinnamonPinch of salt6 Tbsp. unsalted butter, meltedDirectionsPreheat the oven to 350 degrees F.Put the prepared peaches and rhubarb in a large bowl: set aside. Combine the sugar, cornstarch, cinnamon, nutmeg and salt in a small bowl. Pour over the fruit along with the lemon juice and using a spatula combine well. Pour the fruit mixture into an 8″ x 8″ x 2.5″ glass pan: set aside.Prepare the topping. Combine the flour, oats, sugars, baking powder, cinnamon and salt in a medium bowl. Pour in the melted butter and combine with a fork until crumbs have formed.Sprinkle the topping over the fruit, covering it completely, and bake for 30 minutes, until the fruit is bubbling and the topping is golden brown.