Strawberry Almond Crumble

I simply cannot stress to you enough how much you should make this crumble – it is just to die for. Literally, I will never, ever again make an apple crumble. This pudding, with its sweet, saucy, summery layer of almond thickened strawberries tops with a buttery, almondy, crunchy yet soft crumble, is pure indulgance at its finest.

I urge you please, to make this as soon as possible.

Ingredients: Serves 6

For the filling:
500g strawberries, hulled and large ones halved
50g caster sugar
25g ground almonds
2-4tsp vanilla extract
For the topping:
80g ground almonds
80g plain flour
1 1/2 tsp baking powder
110g cold vegan margarine, diced
75g flaked almonds
110g granulated or caster sugar


Method

  • Preheat the oven to 200C/400F/Gas 6. Put the hulled strawberries into a pie dish or baking dish (I use a rectangular ‘lasagne’ dish) 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, almonds and baking powder in a mixing bowl and rub in the cold, diced margarine or blitz in a processor until you get a rubble like oatmeal or course crumbs. Mix in or blitz in the sugar.
  • 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. Sprinkle over the flaked almonds.
  • 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 a few minutes before serving with lashings of cream or ice cream!

Adapted from Nigella

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2 Responses to Strawberry Almond Crumble

  1. jennyropes says:

    My housemate recently made a strawberry and almond crumble for everyone and, I agree, it would definitely win in a fight with an apple crumble! Did you use the Raymond Blanc recipe? Might have to recreate this…you’ve inspired me…

    • Poppy says:

      Hi Jenny…glad this post gave you some inspiration! Fyi you also inspired me with the macarons – I will post them soon! This isn’t Raymond Blanc’s recipe – the strawberry base is from a Nigella recipe and the topping is my own, I’ve been using it for years for apple crumble so I just slightly adapted it to use the strawberries as I was inspired my Nigella! Poppy

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