Recipe Details
Title A-Strawberry and almond crumble
Author Nigella Lawson
Portions 6
Created 16th February 2015 09:35 am
Weight (Per Portion)

One portion of this dish weighs approximately 164.00 Grams

Recipe Ingredients
Ingredient Quantity Allergen Warnings
Strawberries500 Gram
Sugar, caster50 Gram
Nuts, almonds, ground25 Gram
Vanilla extract4 Teaspoon
Baking, powder1 Teaspoon
Butter, unsalted75 Gram
Nuts, almonds, blanched100 Gram
Sugar, demerara75 Gram
Cream, fresh, double2 Tablespoon
Flour, wheat, white, plain110 Gram
Special Dietary Requirements Suitability
Allergen Warnings
Nutritional Information (Per Portion)
Nutrition %GDA Range
Energy Kcal 413
Protein 14.25%
Other Carbohydrate 10.17%
Sugar 31.65%
Fat Saturated 44.71%
Fat Unsaturated 26.83%
Fiber 14.57%
Sodium 0.60%
Salt 0.54%
Traffic Lights
Recipe Method
1. Preheat the oven to 200C/400F/Gas Mark 6. 2. Put the hulled strawberries into your pie dish (use a round one) and sprinkle over the sugar, almonds and vanilla extract. Give the dish a good shake or two to mix the ingredients. 3. 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 freestanding mixer or food processor). When you ve finished, it should resemble rough, pale oatmeal. 4. Stir in the flaked almonds and demerara sugar with a fork. 5. Tip the topping over the strawberry filling, covering the strawberries in an even layer and pressing the topping in a little at the edges of the dish. 6. Set the dish on a baking 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. 7. Leave to stand for 10 minutes before serving, and be sure to put a jug of chilled double cream on the table alongside.