Strawberry Almond Crumble Recipes

STRAWBERRY AND ALMOND CRUMBLE

Steps:

• If I had to choose one thing that cooking could not make better, I'd have put good money that it would have been a bad (as in unripe and tasteless) strawberry. I'd almost be embarrassed even owning up to trying to improve it, were it not for the fact that I read an article by Simon Hopkinson, a revered British chef, in which he advised using said strawberries in a pie. So I did. Well, that's not quite true: I am lazier than him, so I made a crumble. I don't know what, how or why it happened, but this is a crumble of dreams. The oven doesn't, as you'd think, turn the berries into a red-tinted mush of slime, but into berry-intense bursts of tender juiciness. This is nothing short of alchemy: you take the vilest, crunchiest supermarket strawberries, top them with an almondy, buttery rubble, bake and turn them into the taste of English summer on a cold day. Naturally, serve with lashings of cream: I regard this is obligatory not optional.
• Preheat the oven to 400 degrees F. Put the hulled strawberries into your pie dish (I use a round one) and sprinkle over them the sugar, almond meal, and vanilla extract. Give the dish a good shake or two to mix the ingredients.
• Now for the crumble topping: put the flour and baking powder in a mixing bowl and rub in the cold, diced butter between thumb and fingers (or in a free standing mixer).When you've finished with it, it should resemble rough, pale oatmeal. Stir in the sliced almonds and turbinado sugar with a fork.
• Tip this over the strawberry mixture, covering the strawberries in an even layer and giving a bit of a press in at the edges of the dish. Set the dish on a cookie sheet and bake in the oven for 30 minutes, by which time the crumble topping will have darkened to a pale gold and some pink-red juices will be seeping and bubbling out at the edges.
• Let stand for 10 minutes before serving, and be sure to put a pitcher of chilled heavy cream on the table alongside.

STRAWBERRY ALMOND POUND CAKE

Steps:

• For the cake: Preheat the oven to 325 degrees F.
• In the bowl of an electric mixer fitted with a paddle attachment, cream together the granulated sugar and butter. Add the eggs 1 at a time, mixing after each addition. Add the sour cream and almond extract and mix to combine. Turn the mixer to low and gradually add the flour and salt and mix until well combined, scraping the bowl. Fold in the sliced strawberries.
• For the topping: Combine the brown sugar, flour, butter and salt in a medium bowl and cut together using 2 knives or a pastry cutter until it resembles crumbs. Mix in the almonds.
• Generously butter a 10-inch cast-iron skillet. Pour the batter into the skillet and even out the surface. Press the remaining halved strawberries into the surface of the batter cut-side down, leaving them mostly exposed. Scatter the crumble over the top of the batter. Bake until a toothpick inserted in the center does not come out totally clean but isn't wet with batter either, about 1 hour. Let the cake sit in the skillet for 30 minutes. Meanwhile, make the glaze.
• For the glaze: Whisk together the confectioners' sugar and lemon juice. Using a fork or whisk, drizzle over the cake. Serve directly out of the skillet.

STRAWBERRY-GRANOLA CRISP

Steps:

• Place a rack in lower third of oven; preheat to 350°F. Toss strawberries, raw sugar, lemon juice, cornstarch, and a pinch of salt in a large bowl to combine; transfer to a 9"-diameter pie dish or 1-qt. baking dish.
• Stir oil and maple syrup in a medium bowl to combine. Add oats, almonds, coconut, flour, and 2 pinches of salt and work until mixture comes together in loose clumps; scatter over filling. Place crisp on a foil-lined rimmed baking sheet and bake until topping is golden brown and filling is bubbling, 35-45 minutes. Let cool at least 30 minutes before serving.
• Serve crisp with yogurt, whipped cream, or ice cream, if desired.
• Crisp can be baked 1 day ahead. Let cool completely; cover and chill.

CRUNCHY BERRY ALMOND CRUMBLE

Steps:

• Heat oven to 350 degrees. To prepare filling, toss berries with sugar, lemon zest and tapioca (if using). Set aside.
• To make topping, in a large bowl, whisk together flour, sugars, almonds, cinnamon, ginger, allspice and salt. Stir in butter. Coarse crumbs will form.
• Pour filling into a 2-quart gratin dish or 10-inch round cake pan (do not grease first). Using your fingers, form topping mixture into 3/4-inch to 1-inch crumbs and spread over cake.
• Bake until filling bubbles and topping is light golden, about 55 minutes. Let cool slightly. Serve warm or at room temperature with ice cream if you like. Crisp can be made up to 8 hours ahead and kept at room temperature, or warmed up briefly in a 350 degree oven.

EASY STRAWBERRY CRUMBLE

Steps:

• Preheat the oven to 400 degrees F (200 degrees C). Grease a 9-inch square baking pan.
• Combine 2 cups biscuit mix with white sugar. Stir in milk and egg and beat with an electric mixer until well combined. Pour mixture into the prepared baking pan and spread sliced strawberries over top.
• Combine remaining 1/2 cup biscuit mix with brown sugar. Add softened butter and stir with a fork until crumbly. Spread topping over the strawberries.
• Bake in the preheated oven until golden brown, about 40 minutes.

STRAWBERRY & RHUBARB CRUMBLE

Steps:

• Heat oven to 190C/170C fan/gas 5. To make the crumble, mix the flour, ground almonds and sugar in a bowl, then rub in the butter as though you are making pastry. Tip the mixture onto a large baking tray and spread out evenly. Create little clumps in the mixture by pinching it together with your fingers, then bake for 10 mins.
• Meanwhile, make the fruit layer. Mix the sugar and cornflour together in a large bowl, then toss in the berries and rhubarb until well coated. Tip the mixture into a pan and cook over a gentle heat, stirring until the fruit softens a little and any released juices thicken.
• Tip the fruit mixture into an ovenproof dish, scraping in all the thickened juices. Add the flaked almonds to the crumble mixture, then scatter over the top. Bake for 20 mins until the fruit is tender and the crumble golden. Leave to cool slightly, then serve warm with vanilla ice cream, if you like.

STRAWBERRY-ALMOND CORNMEAL CAKE

Steps:

• Strawberry crumble:
• Pulse almonds in a food processor until about the size of grains of rice. Add strawberries and pulse to a coarse powder. Add flour, sugar, and salt and pulse just to blend. Add butter and process until no dry spots remain.
• Cake and assembly:
• Preheat oven to 350°F. Coat pan with nonstick spray. Whisk flour, cornmeal, baking powder, and salt in a medium bowl. Using an electric mixer on medium speed, break up almond paste in a large bowl until crumbly. Add sugar and butter and mix until blended, about 2 minutes. Add eggs one at a time, mixing well to incorporate after each addition. Increase speed to medium-high and beat until mixture is light and fluffy, about 3 minutes. Reduce speed to low and mix in dry ingredients.
• Scrape batter into pan; scatter strawberries over top, followed by clumps of crumble. Bake cake until top is golden brown and a tester inserted into the center comes out clean, 80-90 minutes. Let cool in pan before unmolding. Dust with powdered sugar just before serving.
• Do ahead
• Cake can be baked 2 days ahead. Store tightly wrapped at room temperature.

STRAWBERRY-ALMOND PASTE SHORTBREAD BARS

Steps:

• Heat oven to 350°F. Line bottom and sides of 9-inch square pan with foil, leaving 1 inch of foil overhanging at 2 opposite sides of pan; spray foil with cooking spray.
• In large bowl, beat butter and granulated sugar with electric mixer on medium-high speed until well mixed. Beat in flour and salt on medium speed just until blended. Press 3 1/2 cups mixture into pan. Bake about 20 minutes or until top begins to brown.
• Meanwhile, in same bowl, mix remaining crumb mixture and crumbled almond paste with fork until small clumps form; stir in almonds.
• Spread preserves evenly over hot base. Crumble almond paste mixture evenly over preserves; press slightly.
• Bake 25 to 30 minutes or until top and edges are golden brown and preserves are bubbly. Using foil handles, lift bars from pan; remove foil from sides of bars. Cool completely on cooling rack before cutting. Sprinkle powdered sugar on top. Cut into 8 rows by 4 rows. Cut each square in half diagonally.