Quick & Easy Strawberry Crumble with Almonds
This strawberry crumble has perfectly sweet and tangy strawberries topped with a golden and crispy crumble. It’s so easy to make and the perfect way to use up fresh (or frozen) strawberries! The crumble has almond flour and slivered almonds for some extra added crunch and flavour. It’s perfect served warm with a scoop of ice cream or a dollop of whipped cream.
- 1 kg strawberries fresh or frozen
- 1 tbsp lemon squeezed (about ½ lemon)
- ⅓ cup granulated sugar
- 3 tbsp cornstarch
- ½ cup almond flour
- 2 cups all purpose white flour 240 g
- ¼ cup granulated sugar
- ¼ cup brown sugar
- ¼ tsp sea salt
- ½ cup sliced almonds
- ¾ cup butter melted
- ¼ tsp natural almond extract
- 1 tsp pure vanilla extract
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.
Drizzle the lemon juice on top of the strawberries.
Mix 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.
Combine the almond flour, white flour, sugars, salt, and almonds in a separate bowl.
Add 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.
Evenly 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, 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.
The crumble will store well in the fridge, just reheat in the oven so that the crumble becomes nice and crispy again.
To make this gluten free:
Use 1:1 gluten free flour instead of the all purpose white flour.
To make this dairy free:
Use a dairy free butter instead of the melted butter. You could also use refined coconut oil but the crumble doesn't hold as well and is a little more crumbly and oily.
The pans to use:
I used an oval baking dish that measured to be about 8” by 11”. You can use any similar sized baking dish - preferably not metal because the strawberries will taste a bit metallic. If you have smaller baking dishes you can divide the strawberry crumble between the two.