Strawberries topped with a crispy almond topping and baked until juicy - this skinny strawberry crumble is a new family favorite!
Author: Martha | Simple Nourished Living
For the Strawberry Mixture
1poundstrawberries, hulled (stems and green tops removed)
For the Crumble Topping
3tablespoonscold butter, diced
1/3cupdemerara 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 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.Weight Watchers PointsPlus: *5Weight Watchers SmartPoints *7Weight Watchers Freestyle SmartPoints: *7
Skinny Strawberry Almond Crumble Recipe
Amount Per Serving (1 /8th recipe)
Calories 172Calories from Fat 68
% Daily Value*
* Percent Daily Values are based on a 2000 calorie diet.
Find this recipe online: https://simple-nourished-living.com/skinny-strawberry-almond-crumble-recipe/