Strawberry Crumble - Ethnic Foods R Us

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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-

Ingredients:

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!)

Directions:

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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