Strawberry and banana crumble

1. Preheat the oven to 180°C (th. 6). Cut in a bowl 70 g of butter. Gradually add 70 g of flour, mix, then add 70 g of icing sugar and 125 g of almond powder. Work the dough with your fingertips to get a sandy texture.

2. Hull the strawberries (300 g), and cut them in half. Peel 2 bananas and slice. Squeeze 1 lemon and sprinkle over the fruits.

3. Divide the fruits in a baking dish and cover with the crumble. Bake for about 20 minutes.

Photo credit: Sucré Salé