Ingredients:

  • 1 lb fresh strawberries, hulled and quartered
  • 1 lb fresh rhubarb, sliced into 1/2-inch pieces
  • 1/2 cup maple syrup
  • 2 tbsp cornstarch
  • 1/2 tsp ground cinnamon
  • 1 tbsp lemon juice
  • 1 cup old fashioned rolled oats
  • 1/2 cup all-purpose flour
  • 1/4 cup almond flour
  • 1/3 cup light brown sugar, packed
  • 1/2 cup unsalted butter, chilled and cubed
  • 1/4 tsp salt

Instructions:

  1. Preheat your oven to 375°F (190°C). In a large bowl, toss the quartered strawberries and sliced rhubarb with maple syrup, cornstarch, cinnamon, and lemon juice. Stir gently until the fruit is evenly coated and the cornstarch has dissolved, then transfer the mixture into a 9x9 inch baking dish, spreading it into an even layer.
  2. In a separate bowl, whisk together the rolled oats, all-purpose flour, almond flour, brown sugar, and salt. Add the chilled, cubed butter and use your fingertips or a pastry cutter to work the butter into the dry ingredients until the mixture resembles coarse crumbs with some pea-sized lumps remaining.
  3. Sprinkle the crumble mixture evenly over the fruit, ensuring no large gaps are left. Bake for 35–40 minutes until the fruit juices are bubbling and the topping has reached a golden-brown, mahogany color.