Strawberry Crumble

Preheat oven to 400F / 200C / Gas 6. Place the hulled strawberries into your baking dish and sprinkle on the vanilla sugar and almond meal (I simply took ¼ cup of almonds and processed them in the food processor until they looked like sand). Give the dish a jiggle to mix the ingredients a bit.

Crumble Topping:

Place the flour, poppy seeds, baking powder, and salt, in a mixing bowl and rub the butter into the flour mixture with your finger tips, until the mixture resembles pale oatmeal. With a fork, stir in the rolled oats, sliced almonds, and turbinado sugar.

Assemble the Crumble:

Tip the Crumble topping over the strawberry filling, being sure to evenly cover the strawberries.

Set the dish on a cookie sheet and bake for 30 minutes. When the crumble is ready, the topping will be a slight bronze color and will be blushing with pinkish-red juices at the edges.

Serve warm or cold with generous scoops of vanilla ice cream, a heaping dollop of softly whipped cream, or a generous glug of cold heavy (double) cream. Enjoy!