Strawberry Crumble
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recipe by Kamran Siddiqi http://sophisticatedgourmet.com/
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- Total Time
- 50mins
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- Serves
- 4
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- Calories
- 505
If you are making this recipe at the peak of strawberry season, I’d cut down on the vanilla sugar by a lot, depending on how sweet the berries are on their own. If you don’t have any vanilla sugar on hand, use granulated sugar or natural cane sugar and a healthy splash (about 1 tablespoon) of vanilla extract when covering the strawberries in almond meal. Serving this with soft, billowy peaks of whipped cream, or a healthy scoop of vanilla ice cream is necessary when it’s served straight out of the oven. When served cool from the fridge, a glug of heavy (double) cream does the trick.
Inspired by: http://www.sophisticatedgourmet.com/2011/04/strawberry-crumble/recipe updated Nov 17, 2021
Ingredients
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- Strawberries
- 455 g
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- Vanilla sugar
- 3 ½ tablespoons
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- Ground almonds
- 35 g
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- Unbleached flour
- 80 g
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- Poppy seeds
- ½ tablespoon
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- Baking powder
- 1 teaspoon
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- Salt
- ¼ teaspoon
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- Butter
- 5 tablespoons
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- Rolled oats
- 160 g
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- Almonds
- 35 g
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- Demerara sugar
- 5 tablespoons
Tools
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Oven
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Wooden spoon
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Large mixing bowl
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Baking dish - 2 quart
Step preview
- Pre-heat oven - 200°C
- Add strawberries, vanilla sugar and ground almonds to a clean baking dish
- Mix briefly until coated
- Add unbleached flour, poppy seeds, baking powder and salt to a clean large mixing bowl
- Mix briefly until combined
- Add butter to the crumbs
- Rub in until fine crumbs form
- Add rolled oats, almonds and demerara sugar to the crumbs
- Stir
- Transfer crumbs to baking dish evenly until covered
- Bake until golden brown - 30 min, 200°C
- Serve