In a stand mixer fitted with the paddle attachment (or using a pastry cutter), mix the oats, flour, brown sugar, and cinnamon.
2 1/2 cups old-fashioned oats, 1/2 cup coconut flour, 1/2 cup brown sugar, 1/2 tsp ground cinnamon
Cut in the chunks of butter. Process until the butter is incorporated and the mixture is nice and crumbly.
3/4 cups butter
Make the Strawberry Rhubarb Filling
Add sliced strawberries to a bowl. Sprinkle with 2 tbsp of sugar, and stir to combine. Set aside.
5 cups strawberries, 2 tbsp sugar
Place rhubarb in a small bowl and sprinkle with the remaining sugar (1/2 cup minus 2 tbsp). Stir to combine and set aside for 20 minutes.
2 cups rhubarb, 1/2 cup sugar
Scoop the rhubarb out and add it to the bowl with the strawberries. You can use a slotted spoon to transfer or just gently drain off any rhubarb juice from the bowl.
Gently toss the strawberry/rhubarb mixture with lemon juice, cornstarch, and almond extract.
Bake for 50 minutes or until the crisp is lightly browned and the fruit is bubbly. Check the crisp at 35 minutes - if it is browning too quickly, lightly place a piece of foil over the baking dish.
Notes
Sub in coconut oil or your favorite non-dairy butter to make this dairy-free or vegan.If using frozen fruit, drain off the liquid when it defrosts.Store in the fridge after 24 hours.