The perfect use of those frozen Florida strawberries you have (we hope!) stashed in your freezer, this strawberry almond crumble pairs our favorite sweet red berries with a buttery almond oatmeal topping that also happens to be gluten-free. It’s one of our favorite Sunday Supper recipes.
I was probably five or six years old when I first tasted a crumble. We lived in Pointe-a-Pierre, the Texaco “camp” in Trinidad where all the employees lived with their families. I suppose there were plenty of Americans but the houses on either side of us were English and Scottish. And being a former British colony, that influence was everywhere else on the island too.
Crumble, I discovered, could be the simplest of desserts. Fruit topped with sugar, flour and butter combined then baked till golden. Over the years, I’ve challenged that recipe by mixing more than one fruit together – apple and rhubarb is a traditional and family favorite – and adding extras to the crumble, like today’s slivered almonds and oatmeal. Added bonus: when you need a gluten-free dessert, this is an excellent option.
The best part of crumbles is that they can be baked and served hot. Or baked ahead and served cold, at room temperature or even rewarmed. Like all crumbles, this strawberry almond crumble is the most forgiving of desserts.
- 1½ lbs or 560g fresh or frozen strawberries (hulled)
- ¼ cup or 50g caster sugar
- ¼ cup or 25g almond meal
- 2 tablespoons Pimm’s No. 3 Cup or alcohol of your choice - optional (Strawberry vodka would also be nice!)
- 1 tablespoon minute tapioca
- 1 tablespoon cornstarch
- ¼ teaspoon salt
- ⅔ cup or 50g 5-minute oatmeal
- 1 teaspoon baking powder
- ½ cup or 60g slivered almonds
- ½ cup or 100g demerara sugar
- 5 tablespoons or 70g cold butter (diced) plus a little extra for buttering deep pie dish
- heavy cream (to serve)
- Preheat your oven to 350°F or 180°C and butter a deep pie dish with butter.
- In a large mixing bowl, toss together the hulled strawberries with the rest of the filling ingredients.
- Pour the filling into the buttered dish and spread it around evenly.
- Mix all of the crumble ingredients together stir. Use a pastry blender or even a food processor on pulse to cut the cold butter into the dry ingredients until just combined. Do not over process into a paste.
- Sprinkle the crumble on top of the filling.
- Bake in the preheated oven for 40-45 minutes for fresh strawberries or 50-55 minutes if you are using frozen.
- Start checking for bubbling filling about 30-40 minutes in. Once it is bubbling, bake for about 10 minutes more. You need the filling to boil and bubble to help it activate the tapioca and cornstarch so it will thicken up.
- Remove from the oven and allow to cool for about 10 minutes before serving. If you are baking this a day or two before you are serving, cool the crumble completely, cover it with cling film and refrigerate. You can serve the crumble warmed in the microwave or oven but I must say that some folks love it cold.
- Whether warm or cold, at our house, crumble is served with thick pouring cream.
Strawberry Almond Crumble is a beautiful but easy dessert for brunch that can be made ahead of time, saving you time that morning. If you are looking for more make-ahead brunch recipes, you are in the right place! Many thanks to our event manager, Cricket of Cricket’s Confections and our host, Cindy of Cindy’s Recipes and Writings. Check out these great links from our Sunday Supper tastemakers.
Make Ahead Sunday Supper Brunch Recipes
- Apple and Bacon Cornmeal Scones by Caroline’s Cooking
- Lemon Crumb Cake by Life Tastes Good
- Nana’s New York Crumb Cake by The Crumby Cupcake
- Overnight Nutty Coffee Cake by Family Around The Table
- Asparagus Quiche in Hash Brown Crust by Wimpy Vegetarian
- Baked Deviled Eggs with Toast Points by Turnips 2 Tangerines
- Ham and Cheese Empanadas by Asian In America
- Make Ahead Baked Monte Cristo Cassarole by Sprinkles and Sprouts
- Overnight Breakfast Casserole by Soulfully Made
- Sorrel, Chive & Duck Egg Frittata by Wholistic Woman
- Sous Vide Egg Bites by Cricket’s Confections
Sides and Veggies
- Asparagus Tart with Goat Cheese and Spring Greens by Monica’s Table
- Baked Chili Maple Bacon by Food Lust People Love
- Blackberry Orange Oatmeal Bowls by Hezzi-D’s Books and Cooks
- Brussels Sprouts Salad with Lemon Shallot Vinaigrette by Helpful Homemade
- Vegetable Lasagna by Cindy’s Recipes and Writings
- Carrot Cake Pancakes by Brunch-n-Bites
- Citrus Crepes with White Chocolate Drizzle by Gourmet Everyday
- Flourless Chocolate Torte by Pies and Plots
- No Bake Peanut Butter Pie by The Freshman Cook
- Raspberry Mascarpone French Toast Casserole by That Skinny Chick Can Bake
- Strawberry Almond Crumble by Sunday Supper Movement
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