This strawberry crumble was a fixed point in my mind until I capitulated yesterday preparing it before lunch. I like strawberries, even if I don’t eat them fresh as much as I’d like…because I really love them prepared with something else. I just think they match so well with so many other ingredients. I love them covered with chocolate, and in so many other ways as I’ve already posted here.
What makes this crumble different is that is contains almonds.
Almonds give that crispness and taste that marries strawberries perfectly. You can eat it as it is (as we did), or add some whipped cream or ice cream. I believe it may be great with cream or vanilla ice cream, but I don’t know if ours will last until I buy the ice cream…
It is an inviting recipe I found in the Italian blog Il Fior di Cappero, and I only changed the cooking time. I used brown sugar and had only half of the sliced almonds. the other half I roughly sliced with my kitchen robot.
Strawberry Crumble, a Temptation for this Sunday
An original crumble prepared using also almonds
600 gr of strawberries
25 gr of grated almonds
- for the crumble
125 gr of butter (cold from the fridge)
200 gr of flour
125 gr of brown sugar
100 gr of almonds cut in thin slices
- Preheat the oven to 180°C/356°F.
- Wash and dry the strawberries.
- Eliminate the leaves and cut them in pieces.
- Put them into an oven pan (25cm/9.8in) and sprinkle a tablespoon of sugar over them together with the grated almonds.
- Prepare the crumble mixing the flour with the butter cut in small pieces, working with your hands until you get rough crumbs.
- Be careful if you use a robot, as it shouldn’t become a ball, it HAS to have rough crumbs.
- Add the sugar and the sliced almonds.
- Mix it all quickly not to warm the mixture, even using a fork if you prefer.
- Pour it over the strawberries, covering them well.
- Bake in preheated oven for 1 hour, until it becomes golden colored.
- let it rest for 10 minutes and serve by itself, with whipped cream or ice cream.
- Buon appetito!