Strawberry and Almond Crumble

Sweetened strawberries topped with a buttery almond crumble, baked until golden and served with chilled double cream.

Baking Vegetarian Dessert Fruit Summer

Estimated Nutrition

Calories

481.1

kcal / serving

2886.5 kcal total

Carbs

47.1g

per serving

282.6 g total

Fat

29.7g

per serving

178.4 g total

Protein

7.5g

per serving

45.2 g total

Cook Time

minutes

Serves

people

Dietary

Vegetarian Vegan Dairy Free Gluten Free

Ingredients

BakingIngredients

tsp

tsp

Dairy

cold and diced

piece

Double Cream

to serve

Fruits

500

Strawberry

hulled

GrainsCereals

110

Plain Flour

NutsSeeds

Almond

ground

Method

Preheat the oven to 200°C.

Place the strawberries in a pie dish and toss with caster sugar, ground almonds, and vanilla.

Rub the butter into the flour and baking powder until the mixture resembles rough oatmeal.

Stir the flaked almonds and demerara sugar into the crumble mixture.

Spread the topping over the strawberries and press down gently at the edges.

Place the dish on a baking sheet and bake for 30 minutes until golden.

Rest for 10 minutes before serving with double cream.