Strawberry and Almond Crumble

by Liz on April 5, 2011

Strawberry and Almond Crumble

I recently picked up a couple of new cookbooks, and one of them is Nigella’s Kitchen by Nigella Lawson. I had certainly heard of her before, but after browsing this cookbook a few times, I decided it was finally time for it to be part of my collection. This book almost reads like a memoir, with about every recipe having an anecdote to go with it. It didn’t take long for this recipe to grab my attention.

almond meal strawberries!
strawberries and sugar ingredients in cute measuring cups

I don’t like having to wait for May for a good strawberry dessert, and the reason this recipe appealed to me is because Nigella said you could take ho-hum grocery store strawberries and they would turn into something delicious. She is very convincing. Turns out she is also correct. This was a welcome treat to tide me over until the gone-before-you-know-it strawberry season. If like many of my friends, you live somewhere it is still cold and snowy, I’d recommend you make this as soon as possible to help you dream of warmer days ahead.

crumble topping

Strawberry and Almond Crumble

Strawberry and Almond Crumble
Adapted from Nigella’s Kitchen by Nigella Lawson


1 pound strawberries, hulled
1/4 cup sugar
1/4 cup almond meal/flour
4 teaspoons vanilla extract

for the topping:

heaping 2/3 cup all-purpose flour
1 teaspoon baking powder
5 tablespoons cold butter, diced
1-1/4 cups sliced almonds
scant 1/2 cup turbinado sugar


Preheat the oven to 400°F. Place the strawberries into an 8×8 square or round ovenproof pie dish, and sprinkle with the regular sugar, almond meal, and the vanilla extract. Stir the ingredients around in the dish few times until they’re mixed. (You can make your own almond meal by grinding raw, unsalted almonds in a food processor until the texture of coarse sand.)

For the crumble topping, cut the butter into the flour and baking powder with a pastry blender until it looks like a rough, pale oatmeal. Then, stir in the sliced almonds and turbinado sugar. Pour this over the strawberry mixture, and make sure it covers the mixture evenly, pressing in at the edges. Put the dish on a cookie sheet and bake for 30 minutes. The top will be golden and you should see some red strawberry juices bubbling out at the edges. Let stand for about 10 minutes, and serve with either heavy cream, whipped cream, or vanilla ice cream. It’s up to you!

{ 5 comments… read them below or add one }

Elizabeth April 17, 2011 at 11:28 pm

Just the name of your blog makes my mouth water, not to mention your beautiful food photography. I’m so happy that it will be strawberry season, soon.

Sabine April 15, 2011 at 4:23 pm

I cannot wait until summer to just make fruit crumbles and crisps just like this!

Susan April 9, 2011 at 2:14 pm

Sweet tarty juicyness, thy name be Nigella!

Sense of Home April 8, 2011 at 12:22 pm

I couldn’t wait until June for my strawberries to grow and ripen either, I bought and enjoyed strawberries this last week, winter has been too long! This recipe sounds wonderful.


Nina April 5, 2011 at 10:47 pm

This looks wonderful! And so simple! Strawberries sound so good now! Love your photos.

Leave a Comment

Previous post:

Next post: