serves 8 to 10

For the Topping:

1 cup (125 grams) old-fashioned oats

1/2 cup (45 grams) toasted hazelnuts

1/4 cup (49 grams) coarse natural cane sugar (like Sugar in the Raw)

1/4 teaspoon (1 gram)  fine sea salt

Leaves only from 3 sprigs of lemon thyme

Dash of ground cinnamon

4 tablespoons (2 ounces) butter, melted

For the filling:

1 pint (10 ounces) strawberries, stems removed

4 stalks (12 ounces) rhubarb, cut into 3/4-inch pieces

1 tablespoon (10 grams) cornstarch

3/4 cup (150 grams) granulated natural cane sugar

Preheat the oven to 375ºF.

To make the topping, add the oats, hazelnuts, coarse sugar, salt, lemon thyme and cinnamon to the bowl of a food processor. Pulse until it forms a coarse, sandy mixture. Pour in the butter and pulse 3 to 4 more times until the mixture comes together into little clumps. Set bowl in the refrigerator to chill while you prepare the filling.

Cut the strawberries into quarters and place in a deep bowl. Add the rhubarb, sugar and cornstarch to the bowl. Using a spoon to stir together until well coated. Scrape fruit mixture into a 10-inch deep ceramic pie plate or 8-inch square glass baking dish.

Sprinkle the oat topping evenly over the fruit and bake for 35 minutes, until the juices bubble and the topping is a deep golden color. Remove from oven and let sit on a wire rack until cooled, about 2 hours. May be prepared and baked the night before—just cover the top with plastic wrap and let sit on the counter until ready to serve the next day.

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Dairy-Free Strawberry Rhubarb Crumble

Omit the butter in the crumble topping. In its place, add 1 tablespoon olive oil and 2 tablespoons (30 ml) pure maple syrup.

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Serving Suggestion:

I love a few generous spoons of this over thick, creamy yogurt, especially for breakfast when I’m feeling a little decadent.

Storing Leftovers:

The crumble is fine covered with plastic wrap overnight at room temperature. Anything longer than that, I suggest popping it into the fridge.