Weight Watchers Recipe of the Day: Strawberry Almond Crumble
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?
The Skinny on Strawberry Almond Crumble
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!
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 Points+ *7 SP.
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
According to my calculations, each serving of this strawberry almond crumble has about 172 calories, *5 Weight Watchers PointsPlus, *7 Weight Watchers SmartPoints.
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, Skinny Ricotta Berry Tiramisu Parfaits, Slow Cooker Bananas Foster, Crock-Pot Apple Cobbler and Strawberry Rhubarb Coulis (Dessert Soup).
Watch how easy it is to make your own simple vegan strawberry crisp at home:
Strawberries topped with a crispy almond topping and baked until juicy - this skinny strawberry crumble is a new family favorite!
- 1 pound strawberries, hulled (stems and green tops removed)
- 1/4 cup sugar
- 2 tablespoons ground almonds
- 2 teaspoons vanilla extract
- 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
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.
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.
I used raw washed cane sugar instead of demerara or turbindo 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.
Weight Watchers PointsPlus *5
Weight Watchers SmartPoints *7
*PointsPlus® and SmartPoints® calculated by Simple Nourished Living; Not endorsed by Weight Watchers International, Inc. All recipe ingredients except optional items included in determining nutritional estimates. SmartPoints® values calculated WITHOUT Weight Watchers Zero Points fruits and vegetables using the WW Recipe Builder.
More Weight Watchers Strawberry Dessert Recipes You Might 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)
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