Strawberry Crumble
Serves 10
10 mins prep
30 mins cook
40 mins total
This easy strawberry crumble has jammy strawberries covered with a golden, crisp almond crumble topping. The crumble has almond flour and slivered almonds for some extra added crunch and flavor. The almond flavor and texture work so well with the refreshing strawberries! It’s perfect served warm with a scoop of ice cream or a dollop of whipped cream.
Filling
Crumble
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Filling
Preheat the oven to 180°C (355°F)
If using fresh strawberries: wash, dry, and take the leafy tops off. Cut any larger strawberries in half so that they are all roughly the same size. Place in 8” by 11” or a similar sized oval baking dish. If using frozen strawberries just place them into the baking dish.
⅕ 35 strawberriesDrizzle the lemon juice on top of the strawberries.
⅕ 1 lemon juiceMix together the granulated sugar and cornstarch in a separate container until even. Sprinkle on top of strawberries and mix until every strawberry piece is covered.
⅕ ⅓ granulated sugar⅕ 3 cornstarch
Crumble
Combine the almond flour, all purpose flour, sugars, salt, and almonds in a separate bowl.
⅕ ½ almond flour⅕ 2 all purpose flour⅕ ¼ granulated sugar⅕ ¼ brown sugar⅕ ¼ sea saltAdd the almond and vanilla extracts into the melted butter and stir. Add the melted butter mixture into the dry ingredients and mix until the mixture forms clumps and there are no dry bits.
⅕ ½ sliced almonds⅕ ¼ natural almond extract⅕ 1 pure vanilla extract⅕ ¾ unsalted butterEvenly cover the strawberries with the crumble by breaking it apart with your hands and dropping it on top of the strawberries. Do not pack it down.
Bake the crumble for 30-40 minutes, until the filling is bubbling around the edges and the top is golden brown. If the top browns too fast then tent it over with aluminum foil.
Let cool for at least 20 minutes before serving - the strawberry sauce will thicken as it cools. Serve warm with a dollop of whipped cream or a scoop of ice cream.
