Strawberry Apple Crumble with Almonds

In a bowl, combine the spelt flour, oats, grated almonds, 105 g of cold butter, and brown sugar. Quickly work the ingredients with your fingers to form a crumbly mixture (crumble topping).

Cut 600 g of the strawberries into thicker slices. Mix them with granulated sugar, 1 packet of vanilla sugar, and half of the lemon juice in a pot. Let the mixture simmer for a few minutes until the strawberries release juice and become slightly soft.

Remove about one-third of the strawberry mixture and purée it with the fresh basil leaves and vanilla pudding powder using an immersion blender. Then stir the purée back into the remaining strawberry mixture.