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Fruit Filling
Topping
Preheat the oven to 350° F. In a lightly greased 13 x 9-inch baking dish, mix together the strawberries, rhubarb, sugar, cornstarch, orange zest and orange liquor.
In a medium mixing bowl, stir together the oats, almond flour, sugar, cinnamon and salt. Mix in the butter and yogurt. Stir until all of the flour is incorporated and the mixture is moistened throughout.
Dollop spoonfuls of the oat mixture over the filling and use your fingers to break up the mixture until it is evenly distributed (no need to pack it down).
Bake for 40 to 45 minutes, or until the filling is actively bubbling around the edges and the top is lightly golden. Let the crisp rest for 10 minutes before serving. Serve with vanilla ice cream. Leftovers will keep in the refrigerator, covered, for up to 4 days.