Strawberry Rhubarb Crumble

Preheat oven to 350°F (175°C).

Combine sliced rhubarb and halved strawberries in a large bowl. Add ½ cup sugar, cornstarch, and lemon juice; toss gently until fruit is evenly coated.

Transfer fruit mixture to a 9-inch baking dish and spread into an even layer.

In a medium bowl, combine almond paste, ⅓ cup sugar, and all-purpose flour using your fingertips or a fork until the mixture resembles coarse breadcrumbs.

Dot the crumble mixture evenly over the fruit, distributing it in an even layer. Drizzle 6 teaspoons of room temperature butter over the crumble topping.

Bake for 35 minutes until the crumble is golden brown and the fruit filling bubbles at the edges of the dish.

Remove from oven and allow to cool for 5–10 minutes before serving.