Ingredients

• 500g/1lb 2oz strawberries
• hulled
• 50g/2oz caster sugar
• 25g/1oz ground almonds
• 4 tsp vanilla extract
• 110g/4oz plain flour
• 1 tsp baking powder
• 75g/3oz cold butter
• diced
• 100g/3½oz flaked almonds
• 75g/3oz demerara sugar
• double cream
• to serve

Directions

• Preheat the oven to 200C/400F/Gas 6. Put the hulled strawberries into your pie dish (I 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.
• 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.
• Stir in the flaked almonds and demerara sugar with a fork.
• 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.
• 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.
• Leave to stand for 10 minutes before serving
• and be sure to put a jug of chilled double cream on the table alongside.