Ingredients Jump to Instructions ↓

  1. 1 lb (about 500g) Strawberries, hulled

  2. 3 1/2 tablespoons (50g / 1 3/4 oz) Vanilla Sugar

  3. 1/4 cup / 25g / .9oz Almond Meal / Flour

  4. Crumble Topping:

  5. 110g / 3.9 oz

  6. 1/2 tablespoon (4g / .15 oz) Poppy seeds ( optional )

  7. 1 teaspoon Baking Powder

  8. 1/4 teaspoon Fine Grain Sea Salt

  9. 5 tablespoons (75g / 2.65 oz) Cold Butter, Cubed

  10. 1 cup (122 g / 4 1/30 oz) Rolled Oats

  11. 1/4 cup (18g / .65 oz) Sliced Almonds

  12. 5 tablespoons (75g / 2.65 oz) Turbinado / Demerara sugar

Instructions Jump to Ingredients ↑

  1. 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.

  2. Crumble Topping:

  3. 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.

  4. Assemble the Crumble:

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

  6. 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.

  7. 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!


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