Nigella's Strawberry & Almond Crumble

Nigella's Strawberry & Almond Crumble

Filling:

500 g strawberries
50 g sugar
25 g ground almonds
4 tsp vanilla extract

For the topping:

110 g plain flour
1 tsp baking powder
75 g cold butter diced
100 g flaked almonds
75 g Demerara sugar

Double cream to serve


Preheat oven to 200 C.
Hull strawberries and put into pie dish (8 “ diameter x 2” deep)
Sprinkle over sugar,almonds and vanilla extract.

Flour and baking powder in bowl. Rub in cold, diced butter. Stir in almonds and
Sugar with a fork.

Cover fruit with topping and bake for 30 minutes.

Leave to stand for 10 minutes before serving.


Nigella says;
“ This is a crumble of dreams. The oven turns the fruit into berry-intense bursts of tender juiciness. This is nothing short of alchemy.
Naturally serve with lashing of cream, I regard this as obligatory not optional.”

Will be trying this over the weekend.
Thanks, Gill.x