Preheat oven to 375˚F.
Line a baking sheet with foil and set aside.
In a 9-inch pie plate, or a baking dish, combine strawberries, blueberries, lemon juice, sugar, cornstarch and salt; let stand 10 minutes.
In a mixing bowl, whisk the flour, baking powder, sugars, lemon zest, and melted butter. Mix with a wooden spoon until crumbly.
Add the crumbly topping over the fruit mixture. Sprinkle sliced almonds and raw sugar over topping.
Place the pie plate/baking dish on the previously prepared baking sheet.
Bake for 40 to 45 minutes, or until the topping is golden brown and the fruit is bubbly.
Remove from oven and let stand for 10 minutes.
Serve with a dollop of ice cream or whipped cream.