| Level: | Easy |
| Total: | 50 min |
| Prep: | 10 min |
| Inactive: | 10 min |
| Cook: | 30 min |
| Yield: | 6 servings |
Ingredients
- 1 pound strawberries, hulled
- 1/4 cup caster sugar
- 1/4 cup almond meal/flour
- 4 teaspoons vanilla extract
- Heaping 2/3 cup all-purpose flour
- 1 teaspoon baking powder
- 5 tablespoons cold butter, diced
- 1 1/4 cup sliced almonds
- Scant 1/2 cup turbinado sugar
- Heavy cream, to serve
Instructions
- If I had to choose one thing that cooking could not make better, I’d have put good money that it would have been a bad (as in unripe and tasteless) strawberry. I’d almost be embarrassed even owning up to trying to improve it, were it not for the fact that I read an article by Simon Hopkinson, a revered British chef, in which he advised using said strawberries in a pie. So I did. Well, that’s not quite true: I am lazier than him, so I made a crumble. I don’t know what, how or why it happened, but this is a crumble of dreams. The oven doesn’t, as you’d think, turn the berries into a red-tinted mush of slime, but into berry-intense bursts of tender juiciness. This is nothing short of alchemy: you take the vilest, crunchiest supermarket strawberries, top them with an almondy, buttery rubble, bake and turn them into the taste of English summer on a cold day. Naturally, serve with lashings of cream: I regard this is obligatory not optional.
- Preheat the oven to 400 degrees F. Put the hulled strawberries into your pie dish (I use a round one) and sprinkle over them the sugar, almond meal, and vanilla extract. Give the dish a good shake or two to mix the ingredients.
- 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 free standing mixer).When you’ve finished with it, it should resemble rough, pale oatmeal. Stir in the sliced almonds and turbinado sugar with a fork.
- 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 cookie 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.
- Let stand for 10 minutes before serving, and be sure to put a pitcher of chilled heavy cream on the table alongside.
Nutrition Facts
| Serving Size | 1 of 6 servings |
| Calories | 420 |
| Total Fat | 24 g |
| Saturated Fat | 8 g |
| Carbohydrates | 47 g |
| Dietary Fiber | 5 g |
| Sugar | 30 g |
| Protein | 7 g |
| Cholesterol | 32 mg |
| Sodium | 66 mg |
Reviews
When I saw Nigella prepare this on TV, it just seemed perfect for a little late night cooking with my son. It is 1130pm and we just placed it in the oven. So easy to prepare and it was perfect quality bonding time with my 10 year old
I was surprised what a good combination the strawberries and almonds turned out to be. I used a pack of frozen strawberries and the sourness reminded me of a rhubarb crumble.
Definitely needs some cream or ice cream with it.
A good pudding to rustle up with store cupboard ingredients!
Definitely needs some cream or ice cream with it.
A good pudding to rustle up with store cupboard ingredients!
Lovely recipe – made it with raspberries (the store bought ones will little flavor. Turned out great – added almond flavoring to bring out the almond flavor in the almond flour. So simple!
Also added more almonds as I love almonds!
I decided to make this as a last minute decision. So I used what I already had on hand. Walnuts instead of almonds, flour instead of almond flour, and a pre-made graham cracker crust. It was very tasty warm, and pretty good cold as left-overs. This is a keeper!
There was far too much fat and sugar in this receipe. I reduced them by about half. The same with the almonds only used half the quanity. I loved the strawberry filling mixture but I will probably make this with an ordinary crumble topping in future. Loved the idea just needed a bit of tweeking.