Strawberry-Apple-Buckwheat Crumble

The strawberries don't taste perfect yet. So I was tempted by the idea to use them in a crumble. This crumble is a little bit different : it is made out of buckwheat and almond flour. Quite interesting...
Strawberry, Apple and Buckwheat Crumble, adapted from the blog "Cannelle et Vanille"

Fruit mixture

300 grams strawberries

1 apple, peeled and diced
1 lemon, zest and juice
1 vanilla bean, seeded

25 grams sugar
10 grams cornstarch

100 grams butter, cold and cut into small pieces

100 grams sugar
100 grams buckwheat
100 grams almond flour
1/4 tsp salt

1. Toss all ingredients together and place in bowls. 
2. Mix the sugar, buckwheat, almond flour and salt in a bowl. Add the cold diced butter and work it into the flour until a crumb forms and small pieces of butter remain.

3. Top the fruit with the crumble (it makes more than what you will need). Bake at 350F for about 30 minutes or until fruit starts to bubble over. If the crumble turns dark before the fruit is bubbling, cover with aluminum foil.
NB: The rest of the unused crumble may be frozen until next time.

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