Sweet strawberries and tart rhubarb bubble together under a thick blanket of cornstarch-thickened juices, kissed with vanilla for depth. The topping is where this crisp really shines: gluten free oats and almond flour clump into coarse, buttery-textured crumbs studded with brown sugar and warm cinnamon, baking up deep golden and craggy on top. Every bite delivers that classic crisp contrast — soft, jammy fruit underneath a crackling, toasted crumble. A short rest after baking lets the filling set into a spoonable, syrupy texture instead of a runny one, so it holds its shape on the plate. Serve it warm on its own or with a scoop of something cold melting into the fruit. It's an easy seasonal dessert that fits neatly into a vegan spread without sacrificing that irresistible crisp topping crunch.
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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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