I was probably five or six years old when I first tasted a crumble. We lived in Pointe-a-Pierre, the Texaco “camp” in Trinidad where all the employees lived with their families. I suppose there were plenty of Americans but the houses on either side of us were English and Scottish. And being a former British colony, that influence was everywhere else on the island too.
Crumble, I discovered, is the simplest of desserts: Fruit topped with sugar, flour and butter and baked till golden. Over the years, I’ve challenged that recipe by mixing more than one fruit together – apple and rhubarb is a traditional and family favorite – and adding extras to the crumble, like today’s slivered almonds and oatmeal. Added bonus: when you need a gluten-free dessert, this is an excellent option.
The best part of crumbles is that they can be baked and served hot. Or baked ahead and served cold, at room temperature or even rewarmed. Like all crumbles, this strawberry almond crumble is the most forgiving of desserts.
Strawberry Almond Crumble
Do feel free to mix up the fruits with whatever is seasonal for you. If your fruit is more tart, you can add a little extra sugar to the filling. Sweeter fruit might need less sugar.Ingredients
For the filling:
1 1/2 lbs or 560g fresh or frozen strawberries (hulled)
1/4 cup or 50g caster sugar
1/4 cup or 25g almond meal
2 tablespoons Pimm’s No. 3 Cup or alcohol of your choice - optional
1 tablespoon minute tapioca
1 tablespoon cornstarch
1/4 teaspoon salt
For the crumble topping:
2/3 cup or 50g 5-minute oatmeal
1 teaspoon baking powder
1/2 cup or 60g slivered almonds
1/2 cup or 100g demerara sugar
5 tablespoons or 70g cold butter (diced) plus a little extra for buttering deep pie dish
To serve: whipping or thick pouring cream
Method
Preheat your oven to 350°F or 180°C and butter a deep pie dish with butter.
In a large mixing bowl, toss together the hulled strawberries with the rest of the filling ingredients.
Pour the filling into the buttered dish and spread it around evenly.
Mix all of the crumble ingredients together stir.
Sprinkle the crumble on top of the filling.
Bake in the preheated oven for 40-45 minutes for fresh fruit or 50-55 minutes if you are using frozen.
Start checking for bubbling filling about 30-40 minutes in. Once it is bubbling, bake for about 10 minutes more. You need the filling to boil and bubble to help it activate the tapioca and cornstarch so it will thicken up.
Remove from the oven and allow to cool for about 10 minutes before serving.
Whether warm or cold, at our house, crumble is served with thick whipping cream. I suggest you do the same.
Enjoy!
This Sunday which is also Valentine's Day, of course, we are sharing dishes that would be great for your celebration. Check out all the goodness below. Many thanks to our host, Rebekah of Making Miracles.
- Beet-Kissed Savory Goat Cheese Truffles by Culinary Adventures with Camilla
- Chocolate Chip Strawberry Cake Mix Cookies by Faith, Hope, Love, & Luck Survive Despite a Whiskered Accomplice
- Chocolate Dipped Strawberries by Amy's Cooking Adventures
- Grilled Grapes & Paneer Sticks by Sneha's Recipe
- Salmon with Peach Salsa by Making Miracles
- Strawberry Almond Crumble by Food Lust People Love
- Watermelon Mousse by Mayuri's Jikoni
- Wild Rice Stuffed Pork Tenderloin by A Day in the Life on the Farm
We are a group of food bloggers who believe that Sunday should be a family fun day, so every Sunday we share recipes that will help you to enjoy your day. If you're a blogger interested in joining us, just visit our Facebook group and request to join.
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