Macerate the Fruit: Clean the strawberries and slice them into rounds. Place them in an oven-safe baking dish (a 6-inch oval dish works perfectly). Drizzle with the lemon and orange juice, add the teaspoon of erythritol, and stir gently. Let the fruit macerate in the refrigerator while you prepare the topping.

Preheat: Set your oven to 400°F (200°C) initially to ensure it is fully heated.

Pulse the Crumble: In a food processor, combine the almond flour, raw almonds, hazelnuts, oats, flaxseeds, chia seeds, and erythritol.

The Secret: Use short, intermittent pulses. Do not over-process into a flour; you want visible, crunchy bits of nuts for the best texture.

Incorporate the Fat: Add the very cold butter. Pulse a couple more times until the butter is distributed into small, pea-sized crumbles throughout the mixture.

Assemble: Remove the strawberries from the fridge. Evenly spread the crumble over the fruit. Depending on the size of your dish, you may have extra topping.

Pro Tip: Bake any leftover crumble separately! It makes a delicious homemade muesli for breakfast when paired with yogurt or milk.

Bake: Lower the oven temperature to 350°F (180°C) and bake the crumble for 15–20 minutes. Watch it closely; it should be beautifully golden-brown but not burnt, as over-toasting the nuts can turn the flavor bitter.

Serve: Let it cool slightly to room temperature. This dessert is versatile and can be served warm or cold. It pairs exquisitely with a dollop of whipped cream, coconut cream, or Greek yogurt.