strawberry-rhubarb-hazelnut crumble

after seeing so many strawberry-rhubarb recipes floating around on the internet, i ventured to the farmers market on saturday to gather supplies for a crumble. this dish is pretty perfect, considering the fact that portland is currently straddling the seasons. the cinnamon crumble is warm and comforting, while the bright flavors from the strawberries and rhubarb signal that summer is just around the corner.

strawberry-rhubarb-hazelnut crumble adapted from this recipe


for the filling:
1 1/2 cups rhubarb, chopped into 1-inch pieces
1 lb. fresh strawberries, hulled and quartered
juice of 1 lemon
1/2 tsp vanilla extract
1/4 cup sugar
3 tbsp almond flour
pinch of salt

for the crumble:
1 1/3 cup almond flour
1 tsp baking powder
3 tbsp raw turbinado sugar
1/4 tsp cinnamon
1/4 cup crushed hazelnuts 
6 tbsp coconut oil

preheat oven to 375 degrees f. mix ingredients for the filling and place in your baking dish. in a separate bowl, mix all ingredients for the crumble (excluding the coconut oil) until combined. add coconut oil to the crumble mixture with your hands, working it until clumps form. then evenly distribute the crumble on top of the filling and bake for about 40 minutes, or until the filling is bubbling and the crumble turns golden brown.