Strawberry And Almond Crumble
This delightful strawberry crumble features a sweet, juicy filling of fresh strawberries topped with a golden, nutty crumble that adds a delightful crunch to each bite. The combination of flavors and textures makes this dessert a perfect treat for any occasion.
— Constant Cookbook
Ingredients
- 500g/1lb 2oz strawberries
- 50g/2oz caster sugar
- 25g/1oz ground almonds
- 4 tsp vanilla extract
- 110g/4oz plain flour
- 1 tsp baking powder
- 75g/3oz cold butter
- 100g/3½oz flaked almonds
- 75g/3oz demerara sugar
- , to serve double cream
Instructions
- Preheat the oven to 200C/400F/Gas 6. Put the hulled strawberries into your pie dish (I use a round one) and sprinkle over the sugar, almonds and vanilla extract. Give the dish a good shake or two to mix the ingredients.
- Now for the crumble topping: put the flour and baking powder in a mixing bowl and rub in the cold, diced butter between thumb and fingers (or in a freestanding mixer or food processor). When youâve finished, it should resemble rough, pale oatmeal.
- Stir in the flaked almonds and demerara sugar with a fork.
- Tip the topping over the strawberry filling, covering the strawberries in an even layer and pressing the topping in a little at the edges of the dish.
- Set the dish on a baking sheet and bake in the oven for 30 minutes, by which time the crumble topping will have darkened to a pale gold and some pink-red juices will be seeping and bubbling out at the edges.
- Leave to stand for 10 minutes before serving, and be sure to put a jug of chilled double cream on the table alongside.
Cook Time
1H
Prep Time
PT30M
Yield
Serves 6
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