Strawberry-Rhubarb Crisp

Steps

1. 1Preheat the oven to 350ºF.
2. 2Prepare the fruit
3. 3Hull and quarter the strawberries. (Note: To Hull the strawberries, I take a small paring knife and run it around the base of the stem, pointed in at an angle, ultimately removing a cone-shaped area.) Cut the rhubarb into 1/2-inch thick slices.
4. 4Make the filling
5. 5Place the 1/2 cup of sugar in a large bowl. Zest the lemon into the sugar, then rub the zest into the sugar with your fingers. Transfer the fruit to the bowl. Add the cornstarch and a pinch of salt. Using your hands or a large spoon, toss until everything is well combined. Transfer the filling to a 9- or 10-inch baking dish (see notes above) or 9×13-inch baking pan.
6. 6Make the crisp topping
7. 7Place the flour, sugar, baking powder, almond flour, and salt in a food processor. Purée until the dry ingredients are combined. Add the butter and purée again just until the mixture begins to clump — it will be mostly smooth. Crumble the topping over the fruit.
8. 8Bake the crisp
9. 9If you are using a 9- or 10-inch baking dish, place the dish on a parchment-lined sheet pan. Transfer to the oven, and bake for 45-50 minutes or until the crisp topping is browned and the fruit is bubbling.
10. 10Serve
11. 11Let cool for 5 to 10 minutes, then serve with vanilla ice cream.