Strawberries sprinkled with a sweet and crunchy almond topping and baked until juicy and golden. You’ve got to taste this easy strawberry almond crumble to believe how delicious it is. Really. Nigella Lawson calls this “a crumble of dreams.”
I found this easy strawberry dessert recipe in my British copy of her book, Nigella Kitchen: Recipes from the Heart of the Home, that I picked up and couldn’t put down when I was in London for Christmas last year. (Is it weird that I enjoy having to translate ingredients and amounts from metrics into ounces?)
In her description, Nigella explains that with this recipe, your can turn even lackluster supermarket strawberries into “berry-intense” burst of tender juiciness.” How wonderful is that?
And she’s right. The strawberries I used were nothing special, and yet the resulting strawberry almond crumble was sensational. I had a hard time limiting myself to one small portion when I served it warm a la mode for dessert Sunday night and kept thinking about a way to justify indulging in the leftovers for breakfast topped with a dollop of yogurt the next morning.
If you, like me, love fruit based desserts like cobblers, crisps and crumbles, I hope you give this one a try. It’s truly terrific and is going in my “must make again soon” file. (I think this is one dessert that is worth each and every of it’s 5 Weight Watchers PointsPlus value.)
To make this strawberry almond crumble lighter and healthier, I cut back a little on the butter and added a few quick cooking oats to the topping. The original recipe calls for sliced almonds, but I only had whole ones that I opted to chop instead.
The topping baked up sweet and crunchy, probably because of the almonds and Demerara sugar, which is less refined than regular sugar with bigger granules. Instead of Demerara sugar, I used what I had in the pantry: C&H washed raw cane sugar, which looks like the sugar in those little brown ‘sugar-in-the-raw’ packets see at coffee shops. It’s crunchy texture was perfect in the crumble topping.
- 1 pound strawberries, hulled
- ¼ cup sugar
- 2 tablespoons ground almonds
- 2 teaspoons vanilla
- ¾ cup all-purpose flour
- ½ teaspoon baking powder
- 3 tablespoons cold butter, diced
- 2 tablespoon chopped almonds
- 2 tablespoons quick oats
- ⅓ cup demerara or turbinado sugar
- Position an oven rack in the center and preheat oven to 400 degrees.
- Coat a 9-inch glass pie dish with cooking spray and then put the hulled strawberries into it.
- Sprinkle the ¼ cup sugar, ground almonds and vanilla evenly over the strawberries.
- To make the topping, in a mixing bowl, whisk together the flour and baking powder. Rub in the cold, diced butter with your fingertips, until the mixture is evenly crumbly. Stir in the chopped almonds quick oats and sugar with a fork until well combined.
- Sprinkle the topping evenly over the strawberries and press it down gently along the edges.
- Bake for 30 to 40 minutes, until the top is golden brown and strawberries are tender and bubbling out around the edges of the pie plate.
- Remove from the oven and place the pie plate on a wire rack to cool for at least 10 minutes before serving.
- Serve warm or at room temperature, with a small scoop of vanilla ice cream, if desired.
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