Skillet Strawberry Rhubarb Crisp

1. Preheat the oven to 350 F.
2. For the topping: Place butter in a microwave-safe dish and microwave for 30 seconds, until melted. Whisk in brown sugar. Stir in oats, almond meal and walnuts until combined. Set aside.
3. Grease a 10- or 12-inch cast iron skillet and place on medium-high heat. Add strawberries and rhubarb and cook 60-90 seconds. In a small bowl, whisk together the lemon juice and zest and cornstarch, until cornstarch is dissolved. Whisk in honey and salt. Add the lemon mixture into the pan with the fruit, stir, and cook 30-60 seconds, until the mixture starts to bubble. Spread the fruit across the bottom of the pan.
4. Evenly crumble topping over the fruit in the skillet. Bake in the preheated oven for 15-20 minutes, until fruit mixture is bubbly and thick, and topping is crispy. Allow crisp to cool a few minutes before serving (with or without vanilla ice cream).