I don't know about anyone else but my strawberries haven't done too well this year.... thanks to the grey skies and rain (although I think things could be on the up weather wise next week). The few strawberries that have ripened on my drowned plants have been very sour, far too sour for the children to eat. Thankfully I stumbled across Nigella's solution to my strawberry problem in the form of her Strawberry and Almond Crumble in 'Nigella Kitchen'. Apparently sour strawberries are transformed in this recipe....and she was right - my sour strawberries became tender, juicy and sweet. I changed the recipe from the one stated in the book, not least making them in individual ramekins, which I think look nice. I've also used my own topping recipe (I make double the amount I need and freeze the half I don't use for future use). Serve with clotted cream for a summery dessert.
Individual Strawberry and Almond Crumbles
Serve with a dollop of Cornish Clotted Cream
- 400g Strawberries, hulled and sliced
- 35g Caster Sugar
- 20g Ground Almonds
- 2 TSP Vanilla Extract
- For the crumble topping (leftovers can be frozen)
- 200g Plain Flour
- 2 TSP Baking Powder
- 150g Cold Unsalted Butter, diced
- 100g Demerera Sugar
Step 1: Preheat oven to 190c and lightly butter 6 small ramekins.Step 2: In a bowl mix together the sliced strawberries, caster sugar, ground almonds and vanilla extract. Spoon equally into the ramekins.Step 3: In another bowl, run together the flour, baking powder and butter until you get breadcrumbs. Stir through the demerera sugar.Step 4: Sprinkle half of the crumble topping over the 6 ramekins and freeze the rest.Step 5: Bake in the oven for about 20-25 minutes, until golden and bubbling.
DetailsPrep time: Cook time: Total time: Yield: 6