Strawberry crumble

There's nothing quite like crumble made with seasonal fruits and berries, especially berries. It is the same dish, but it changes because of the filling each time you make it. When the strawberry season comes, not the sweetest kind arrives first; it is then followed by raspberries, blueberries, etc. But here is one combination I especially like - berries mixed with peaches and apricots. As in this recipe.

Crumble:
80 g buckwheat flour
80 g roasted hazelnut flour
80 g oat flour
pinch of sea salt
120 g golden caster sugar
120 g soft butter

Filling:  
500 g strawberries, larger ones cut in half
300 g de-stoned peach, pieces
200 g fresh, de-stoned apricots, quartered
15 g cornstarch
50 g sugar
1/3 tsp lavender
1/3 grated tonka bean


Heat the oven to 190°. Take two smaller baking pans or one large one and set aside. 

In a bowl, mix all three flours, salt, and sugar. Add butter and mix into a breadcrumb-like texture. Place in a shallow pan and put in the freezer for 10 minutes. In the meantime, prepare the filling. 

Filling. Mix all the filling ingredients in a bowl and put in prepared pans. Take crumble out of the freezer, sprinkle over the top (generously), and put in the oven (I like to put the baking dishes on top of baking paper on a rack to avoid burning some of the sugar that likes to leak out – this has always helped me). Bake for around 30 minutes until bubbly, and the crumble is golden. Take it out and leave it to cool for a bit, and serve either with whipped cream, creme fraiche, or vanilla ice cream, or eat it just like that.