Strawberry and almond crumble

YES, another Nigella recipe. This one is from Kitchen, and in the blurb at the beginning she says it’s great for out-of-season, virtually tasteless strawberries. She’s right, it is. However, I had a punnet of strawberries that I’d taken into work to munch on during the day, but then for two or three days straight I was barely in the office and so these strawberries were just sat, uneaten, getting progressively riper and mushier by the day. I realised I’d need to eat them up REALLY quick, but they’d got to that stage where they were just a bit too mushy to want to eat as is. So I decided to use them in this crumble as I already knew it was amazing from making it with some punnets of reduced out-of-season strawberries that I bought a good few months back, and their squidginess would be desirable in this context.

Once I’d sorted through them and got rid of the REALLY bad ones I still had plenty for making into the crumble, and I added a few of my own strawberries from the garden that I’d picked juuuust underripe before the slugs/birds got hold of them. The mix for this crumble is really quick and easy (especially if you keep a supply in the freezer, ready to use at a moment’s notice), and there is no faffing with stewing any fruit as there would be for apple or rhubarb. As these strawberries were nice British (and home-grown!), seasonal ones they didn’t need any sugar at all. When I poured the vanilla extract over the strawberries the scent that hit me was amazing, total heaven!

Strawberry and almond crumble

Serves 6

Filling

500g strawberries, hulled

50g caster sugar

25g ground almonds

4 tsp vanilla extract

Topping

110g plain flour

1 tsp baking powder

75g cold butter, diced

100g flaked almonds

75g demerara sugar

 

Double cream, to serve

 

Preheat the oven to 200C. Hull the strawberries and put them into a pie dish. Sprinkle over the sugar (if you need it), vanilla and almonds and mix everything together.

Combine the flour and baking powder in a bowl and rub the butter in with your fingers until it becomes a kind of oatmeal texture. You can also do this in a processor/freestanding mixer but it really takes no time at all! (and much less washing up).  Stir in the flaked almonds and demerara sugar with a fork.

Cover the strawberries with the crumble mixture and spread it out fairly evenly. Stand the dish on a baking tray and bake for around 30 minutes, or until it’s turned golden and the strawberries are juicy and bubbling. Leave it to stand for 10 minutes, by which time it will be the perfect temperature to avoid burning your tongue. This HAS to be eaten with cream – it’s like summer in a bowl. Enjoy!

 

 

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