Strawberry and Almond Crumble

Ingredients:

• 450 g of stemmed strawberries
• 1/4 cup powdered sugar
• 1/4 cup almond flour
• 4 tsp vanilla extract

For the top layer:

• 2/3 cup heaped wheat flour
• 1 teaspoon baking powder
• 5 tbsp cold diced butter
• 1 and 1/4 cups sliced ​​almonds
• Almost 1/2 tbsp. sugar turbinado
• Heavy cream for serving
• 1 ovenproof pie dish, about 20cm in diameter and 5cm deep (holds about 1 1/4 quarts)

Preparation:

1. Preheat oven to 205°C.
   
   Place the hulled strawberries in a pie pan (I use a round one), sprinkle with sugar, almond flour, and vanilla extract. Shake the pan well once or twice to combine the ingredients.
2. Next, prepare the top layer. To do this, place the flour and baking powder in a bowl and rub them into the cold, diced butter with your fingers (or use a stand mixer). When finished, you should have a crumbly texture resembling pale oatmeal. Add the slivered almonds and turbinado sugar and mix with a fork.
3. Sprinkle this mixture over the strawberries to form an even layer, pressing lightly into the edges of the dish. Place the dish on a baking sheet and bake in the oven for 30 minutes. By this time, the top layer of crumble will be golden brown, and some of the pink-red juice will have oozed out and bubbling around the edges.
4. Let stand for 10 minutes before serving. Serve with a pitcher of chilled heavy cream.
   
   AdviceFor future use: The crumble can be prepared for baking up to 1 day in advance. Cover the pan with plastic wrap and refrigerate until ready to use. Bake as directed, but add an extra 5-10 minutes for cooking. Check: the crumble should be very hot in the center.
   
   Freezing tip: The crumble topping can be frozen in a resealable plastic bag for up to 3 months. Sprinkle the crumble over the strawberries straight from the freezer, breaking up any large clumps with your hands. The finished, unbaked crumble can be frozen, wrapped in a double layer of plastic wrap and a layer of aluminum foil, for up to 3 months. Defrost in the refrigerator for 24 hours and bake as above.