• 6servings
  • 30minutes

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Nutrition Info . . .

NutrientsCarbohydrates, Cellulose
VitaminsD, E
MineralsCopper, Calcium, Magnesium, Phosphorus

Ingredients Jump to Instructions ↓

  1. 500g strawberries, hulled

  2. 50g caster sugar

  3. 25g ground almonds

  4. 4 tsps vanilla essence

  5. 75g cold butter, diced

  6. 100g flaked almonds

  7. 75g demerara sugar

  8. Double cream, to serve

  9. 110g plain flour

  10. 1 tsp baking powder

Instructions Jump to Ingredients ↑

  1. Strawberry and Almond Crumble Preheat the oven to 200C/gas mark 6. Put the hulled strawberries into your pie dish (Iuse a round one) and sprinkle over them the sugar, almonds and vanilla extract. Give the dish a good shake or two to mix the ingredients.

  2. 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).

  3. When you've finished, it should resemble rough, pale oatmeal. Stir in the flaked almondsand sugar with a fork.

  4. Tip this over the strawberry mixture, covering the strawberries in an even layer and giving a bit of a press in 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.

  5. Leave to stand for 10 minutes before serving, and be sure to put a jug of chilled doublecream on the table alongside.

  6. Make ahead note:

  7. The crumble can be assembled 1 day ahead. Cover with clingfilm and store in fridge until needed.

  8. Bake as directed in recipe, but allowing extra 5-10 minutes' cooking time and check crumble ispiping hot in the centre.

  9. Freeze note:

  10. Crumble topping can be made and frozen in resealable plastic bags, for up to 3 months. Sprinkletopping direct from freezer over fruit, breaking up large lumps with your hands. The assembled butunbaked crumble can be frozen, wrapped in a double layer of clingfilm and a layer of foil, for up to3 months. Defrost for 24 hours in fridge and bake as above.

  11. Recipe from Nigella: Kitchen by Nigella Lawson (published by Chatto & Windus).


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