You can make a delicious crumble all year round with fresh fruits, depending on the season. Crumble can actually be a great teacher for everyone. If you want to end up with the best result, (well, who doesn't?) you kind of have to learn the different seasonal fruits of the year. Win-win.

The whole point of this "cake" is that is as seasonal as possible. Early summer make it with small berries, flowers or leftovers from the winter. In the middle of the summer go crazy with all you have (???), and try as many different kinds as you can. In the autumn bake with apple, plum, pear and spices.

For the other ingredients it goes the same as always...use organic/biodynamic/local butter, cream, flour, sugar and salt. They available almost everywhere. Use organic almonds.

Ingredients

seasonal and local fruits

200 g flour

70 ground almonds

50 g icing sugar (the amount of the sugar depends on the type of the fruits)

120 g butter

salt

for serving:

scented, (or not) whipped (or not) cream

strawberry-rhubarb-lime salsa, because they are in SEASON (and I love them)

Almond "flour"

Make your own almond "flour". As we use less and less gluten we replace flour more and more with different nut and seed flours. And they make sure to make these gluten free products a very good marketing. Whenever I use these kinds of flours, I buy the seeds and nuts and grind them. It is way cheaper and actually also tastier, because I usally toast them before. And as we all know, (almost) evertyhing taste better after being toasted.

How I make the crumble...

Use cold butter. Be fast when mixing all the ingredients together. Slice the fruits, put them in a casserole bowl and sprinkle with the sugar. Bake them on 170 degrees for about 20 minutes. Now comes the crumble layer on the top of the slightly caramelized fruits. Bake the cake for an other 10-15 minutes on 180-190 degrees.

Salsa

Slice the rhubarb and the strawberry very small, squeeze the lime juice and use the zest as well. Keep the fruits in the juice for at least half an hour before serving. This "salsa" can be used over many different cakes/dishes.

Body and soil...

It is very important that you use organic lime (lemon and orange as well). Conventional citrus fruit peel should be excluded from our diet, when it says on the package "the peel is not for human consumption". Conventional citrus fruits are extremely unhealthy for the body, they are obviously toxic. It always makes me think. Let's say I don't care about my health, and I keep eating them with all the toxic on the peel (running water from the kitchen tap will not help). But what happens to the soil which the citrus fruits grew in? What happens to the soil which absorbs all these toxic fertilizers? What will happen to us when there is nothing else left but poisoned soil, that cannot take more? I always consider the ethical - environmental -  aspects, even if I would not care about my health. But in the end, the two are one and the same.