Sweet strawberries and tangy rhubarb bubble away under a thick, clumpy crumble in this classic spring crisp. The fruit filling gets its jammy body from a touch of cornstarch and vanilla, so it thickens into a glossy, spoonable base without turning watery. On top, gluten free oats and almond flour bring a toasty, nutty crunch that holds its own against the juicy fruit beneath. Everything bakes together until the topping turns deep golden and the filling bubbles vigorously at the edges, which is exactly the sign that it's ready. Let it rest just long enough to set before diving in with a spoon, ideally while it's still warm. It's a great dessert to have on hand for a dairy free spread, especially served with a cold scoop of something creamy on the side.
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Preheat the oven to 375°F (190°C). Lightly butter a 9-inch baking dish and set aside.
In a large mixing bowl, combine the strawberries, rhubarb, granulated sugar, cornstarch, and vanilla extract. Toss until the fruit is evenly coated and the cornstarch is no longer visible as dry powder. Transfer the mixture to the prepared baking dish and spread into an even layer.
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