A summer classic around here, sweet and sour crumble, crispy outside and gooey inside. So good! Rhubarb has a very tangy taste but it's so good in crumble or jam.

I put a little bit of oats in there so it's even more crispy on top. Individual molds because it's prettier and easier to serve but you could shove it all in a big pie dish too.

Strawberry and rhubarb crumble (6 individual servings) :

• 500g (1 lb) strawberry
• 3 rhubarb stalks
• 25g white sugar
• 1 tsp cornstarch

For the crumble :

• 120g flour
• 120g butter
• 100g brown sugar
• 2 tbsp rolled oats
• 60g almond flour

Wash and quarter the strawberries.

Peel and slice the rhubarb thinly.

Mix the rhubarb and strawberries in a bowl with the white sugar and cornstarch. Set it aside.

Preheat the oven at 180°C/350°F.

In a bowl, mix the flour, sugar and cold butter with the tip of your fingers until you get a sandy texture with still some chunks of butter.

Add almond flour, oats. Mix with your hands.

Fill the individual pie mould with fruits (to the top).

Add a generous handful of crumble on top.

Bake for 25-30 minutes until the top is golden and crispy and the fruits are bubbly underneath!

Serve at room temperature or cold with ice cream or sour cream (even better!).