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2# mixed carrots, cut into chunks and boiled until tender
2 tbsp sugar
1 tbsp lemon juice
1.5 tsp cinnamon
3/4 cup oatmeal
3/4 cup all purpose flour
1/2 cup packed brown sugar
1/2 cup pecans, chopped
Salt to taste
1/2 cup cold unsalted butter, diced
Preheat oven to 375 degrees. Grease an 8 inch square baking dish
Place cooked Carrots into the baking dish. Add the sugar, lemon juice and 1 tsp of cinnamon on top. Stir and set aside.
In a small bowl, combine the oatmeal, flour, brown sugar, pecans, the remaining cinnamon and salt. Cut in the butter using your hands or a fork until the mixture resembles course crumbs. Sprinkle the crisp topping mixture over the Carrot mixture
Bake until the crisp topping is golden and brown and the filling is bubbly, about 35-40 minutes
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