Strawberry Crumble is a personal favorite of mine. My Mum taught me to make this delightful treat, and it is my pleasure to pass it on to you.
Strawberry Crumble Recipe-
- 16 oz. ripe, juicy strawberries, washed, hulled, and sliced
- 4 oz. granulated white cane sugar
- 9 oz. almond meal
- 3-1/2 oz. sliced almonds
- 2 tsp. pure vanilla extract (plus a dash or two)
- 1/2 tsp. pure almond extract
- 8 oz. all-purpose flour
- 3 oz. graham cracker crumbs
- 1 tsp. baking powder
- 2-1/2 oz. butter, cold, and diced small
- 1 oz. butter, melted
- 1 tbsp. brown sugar
- 3 oz. baking sugar
- chilled whipped cream, for garnish (optional, but oh-so good!)
- Preheat your oven to 350º Fahrenheit.
- Place 4 oz. of the strawberries into a mixing bowl, along with 1/2 tsp. of the vanilla extract, and 1 oz. of the white sugar. Mix and mash together into a sweet strawberry pulp. Set aside for now.
- In another mixing bowl, mix together the graham cracker crumbs, melted butter and brown sugar. Work with you hands until thoroughly incorporated.
- Lightly grease or spray the inside of a 9″ springform baking pan; press the graham cracker mixture into the bottom of the pan, and using a potato masher (or your fingers) spread and mash until a uniform thickness is achieved.
- Now mix together the all-purpose flour, almond meal, baking powder, the 3 oz. of baking sugar, the remainder (1-1/2 tsp.) of the vanilla extract, and the cubed cold butter. Use a food processor, if you have one, or just mix by hand with a large wooden spoon, working the mixture until the butter is incorporated and you have a “crumbly” flour/meal mixture.
- Now assemble and prepare your Strawberry Crumble for baking. Spread one half of the flour/meal mixture evenly on top of the graham cracker crust. Next, layer the sweetened strawberry mash on top, followed by the last half of the flour/meal mixture.
- Place the pan in the oven and bake for 35 to 45 minutes, or until a toothpick inserted into the center of the cake pulls out clean.
- As soon as you put the cake in the oven, place the rest (12 oz.) of strawberries in a mixing bowl along with the remaining (3 oz.) of white sugar, the almond slices, 1/2 tsp. of almond extract, and a couple dashes of vanilla extract. Mix gently, not breaking down the strawberries, but enough to create a nice juicy syrup coating the berries. Refrigerate to cool while the crumble cake continues to bake.
- When your crumble cake comes out of the oven, allow it to stand and cool for 10-12 minutes, then slather the strawberry topping evenly over the top. Loosen the springform pan, and place the dessert on an attractive serving platter.
- To serve your Strawberry Crumble, slice out generous servings, place each on a serving plate, and (highly recommended!) garnish with a generous dollop of cold whipped cream. Enjoy it while the crumble cake is still nice and warm and the strawberry topping (and whipped cream) are chilled – the contrast is wonderful. And any leftovers will also still taste great at room temperature the next day or two.
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