Preheat oven to 350F. Lightly coat a 9 x 9″ baking pan or a 9″ pie pan with coconut oil or avocado oil spray.
If using fresh berries: Wash, dried and cut up the strawberries and rhubarb into small pieces.
If using frozen berries: Thaw and drain.
Pour the filling into your baking dish, spreading evenly then chill in the fridge while you make the crisp topping.
MAKE THE CRUMBLE TOPPING:
Rinse and dry your bowl then combine all the ingredients for the crisp topping using a fork or clean hands until the mixture is combined and sticks together like cookie dough.
Alternatively, you can add the crisp topping ingredients to a food processor and pulse a few times until crumbly.
Sprinkle the mixture evenly over the filling.