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You’ve got to taste this easy strawberry almond crumble to believe how delicious it is. Really.
Strawberries sprinkled with a sweet and crunchy almond topping and baked until juicy and golden. Nigella Lawson calls this “a crumble of dreams.”
I found this easy strawberry strawberry almond crumble 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.
Unfortunately, I don’t use it very much because it requires me to convert all her amounts which are given in metrics!
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. I couldn’t stop thinking about a way to justify indulging in the leftovers for breakfast topped with a dollop of yogurt the next morning!
How Many Calories and WW Points in Strawberry Almond Crumble Dessert?
According to my calculations, each serving has 172 calories.
To see your WW Points for this recipe, track it in the WW App!
(You must be logged into WW on a smartphone or tablet.)
7 SmartPoints (Green plan)
7 SmartPoints (Blue plan)
7 SmartPoints (Purple plan)
5 PointsPlus (Old plan)
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 its Points!
Recipe Notes, Variations and Substitutions
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 you see at coffee shops. Its crunchy texture was perfect in the crumble topping. But, in a pinch, I’m sure regular granulated sugar would be just fine.
I’ve received a few questions about hulling strawberries, so have added a quick video showing how it’s done.
How to Hull Strawberries
If you enjoy this lightened up strawberry almond crumble, be sure to check out some of my other easy, healthy Weight Watchers friendly dessert recipes including Slow Cooker Low-Fat Berry Cobbler, Easy Ricotta Berry Tiramisu Parfaits, Slow Cooker Bananas Foster, Crock-Pot Apple Cobbler and Strawberry Rhubarb Coulis (Dessert Soup)
If you’ve made this Strawberry Dessert Crumble, please give the recipe a star rating below and leave a comment letting me know how you liked it. And stay in touch on Pinterest, Facebook, Instagram and Twitter for the latest updates.
Strawberry Almond Crumble Dessert Recipe
Equipment
Ingredients
For the Strawberry Mixture
- 1 pound strawberries, hulled (stems and green tops removed)
- 1/4 cup sugar
- 2 tablespoons ground almonds
- 2 teaspoons vanilla extract
For the Crumble Topping
- 3/4 cup all-purpose flour
- 1/2 teaspoon baking powder
- 3 tablespoons cold butter, diced
- 2 tablespoons chopped almonds
- 2 tablespoons quick oats
- 1/3 cup demerara or turbinado sugar
Instructions
- Position an oven rack in the center and preheat oven to 400F degrees.
- Coat a 9-inch glass pie dish with cooking spray and then put the hulled strawberries into it.
- Sprinkle the 1/4 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 (affiliate link).
- Remove from the oven and place the pie dish 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.
Notes
(Must be logged into WW on a smartphone or tablet.) 7 SmartPoints (Green plan) 7 SmartPoints (Blue plan) 7 SmartPoints (Purple plan) 5 PointsPlus (Old plan) I used raw washed cane sugar instead of demerara, or turbindo sugar, with good results. Nigella’s version called for 4 teaspoons vanilla, but I used 2 with good results. May try a little more next time.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
More Weight Watchers Strawberry Dessert Recipes You May Like
- Strawberry Shortcake in a Mug (HungryGirl)
- Strawberry Swirl Cheesecake (SkinnyTaste)
- No-Bake Skinny Strawberry Shortcake Trifle (SkinnyKitchen)
- Upside-Down Strawberry Pretzel Pie (HungryGirl)
- Strawberry Rhubarb Crisp (SkinnyTaste)
- Strawberry Cheesecake Pudding Parfaits (EmilyBites)
Watch how easy it is to make your own simple vegan strawberry crisp at home:
Are the strawberries to be sliced? It sounds like they are whole if I go by the recipe, which seems odd.
Please clarify before I make this. It sounds delicious.
Thanks
Hi Bonnie, I left them whole. They will get very soft as they bake. If yours are really big or if you prefer to slice them, that will work fine too. ~Martha
I made this for breakfast this morning and YUM! It satisfied my sweet tooth and was delicious! I also used 3 teas of vanilla and 1 teas of almond extract because I really like almond! It was wonderful! This is great as a treat or for breakfast! Tasted something like a strawberry poptart which I never eat anymore!!
When you say “hulled” strawberries what exactly do you mean? Sliced, just with tops removed, etc?
How much vanilla? It’s in the directions but not the ingredients. Nigella uses 4 teaspoons (wow!) in this recipe which might be your inspiration: http://www.foodnetwork.com/recipes/nigella-lawson/strawberry-and-almond-crumble-recipe/index.html. I do love vanilla so away I go!
Hi Deidre,
I used 2 teaspoons in my version and have updated the recipe.
Warmly,
Martha