This blueberry-rich crumble -- a recipe given to me by my pastry chef husband Bertrand -- is easy to make, delicious, and really should be topped with a scoop of vanilla ice cream. Even better, I discovered, is a scoop of lavender ice cream. I tasted an exceptional one made by my friend Jacques Hendlisz, but if you don't have such a foodie friend, you'll find lavender ice cream at the always fabulous Crèmerie Meu Meu, 4458 St. Denis St.
Feel free to double the amount of filling for a larger dessert, but you can keep the topping quantities as listed.

Crumble:

100g package of almond powder

1/2 cup (100g) sugar

2/3 cup (100g) flour

7 tablespoons (100g) room temperature butter, plus more for greasing the dish

1. Combine the dry ingredients and add the butter in small pieces. With your hands, rub everything together slowly until it turns into mealy dough (you can also do this in a mixmaster with the paddle attachment or with a hand mixer at low speed).
2. Squeeze bits of the dough together to make marble-sized balls. Toss the mix a few more times to aerate, then refrigerate the mix while you continue the recipe.
3. Preheat your oven to 350F (180C) and lightly butter a six-portion-sized shallow, high-sided baking dish.

Filling:

2 generous cups (500 mL) blueberries

1/2 cup (125 mL) sliced strawberries

Juice and finely grated zest of 1 small lemon

1 cup (200g) sugar

2 tablespoons corn starch

2 tablespoons flour

1 tablespoon butter

1. Combine the berries with the lemon juice and zest. Stir together the sugar, cornstarch and flour, then toss with the berries to coat.
2. Transfer to a large pot and, over medium-high heat, bring the berry mixture to a boil, stirring constantly. Allow the mixture to boil for one minute, then immediately pour it into the prepared pan.
3. Top evenly with the cold crumble and bake for about 30 minutes, or until the crumble is golden. Serve warm.