Cut the strawberries and pears into cubes and cook in a pan, for a ten minutes, with½ vanilla pod and brown sugar.
Quickly cool the cooked fruit in the blast chiller, then distribute it in glass pots for cooking up to half.
Combine the flour and brown sugar in a bowl and mix well.
Then add the butter cut into small pieces and manipulate with the tip of your fingers, creating crumbs.
Distribute the crumbs over the fruit, finish with the sliced almonds and cook in the preheated oven to 180°C for 20 minutes.