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Strawberry-Almond Crumble Pie

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This Strawberry-Almond Crumble Pie is a delightful dessert that combines sweet, juicy strawberries with a buttery almond crumble topping. Baked in a flaky crust, it’s perfect for spring and summer gatherings or as a treat for any pie lover.

Ingredients

Scale

For the Pie Crust:

  • 1 unbaked 9-inch pie crust (store-bought or homemade)

For the Filling:

  • 4 cups (600g) fresh strawberries, hulled and sliced
  • ½ cup (100g) granulated sugar
  • 3 tbsp cornstarch
  • 1 tbsp lemon juice
  • ½ tsp almond extract (optional)

For the Almond Crumble Topping:

  • ½ cup (65g) all-purpose flour
  • ½ cup (50g) rolled oats
  • ½ cup (100g) brown sugar, packed
  • ½ cup (50g) sliced almonds
  • 4 tbsp (60g) unsalted butter, cold and cubed

Instructions

  1. Preheat the Oven:
    • Preheat your oven to 375°F (190°C). Place the unbaked pie crust in a 9-inch pie dish and set aside.
  2. Prepare the Filling:
    • In a large bowl, combine the sliced strawberries, granulated sugar, cornstarch, lemon juice, and almond extract. Toss gently to coat. Let the mixture sit for 10 minutes to release the juices.
  3. Prepare the Almond Crumble Topping:
    • In a medium bowl, combine the flour, oats, brown sugar, and sliced almonds.
    • Add the cold, cubed butter and use a pastry cutter or your fingers to mix until the mixture resembles coarse crumbs.
  4. Assemble the Pie:
    • Pour the strawberry filling into the prepared pie crust, spreading it evenly.
    • Sprinkle the almond crumble topping generously over the filling, covering it completely.
  5. Bake the Pie:
    • Place the pie on a baking sheet to catch any drips and bake for 40-50 minutes, or until the filling is bubbling and the topping is golden brown.
    • If the crust edges brown too quickly, cover them with aluminum foil or a pie shield.
  6. Cool and Serve:
    • Let the pie cool for at least 2 hours to allow the filling to set. Serve warm or at room temperature, optionally with a scoop of vanilla ice cream or a dollop of whipped cream.

Notes

  • For a nuttier flavor, toast the sliced almonds before mixing them into the crumble topping.
  • This pie can be stored in the refrigerator for up to 3 days. Reheat individual slices in the oven for a warm treat.
  • You can substitute strawberries with other fruits like raspberries, blueberries, or a mix for variety.

Find it online: https://ukfinda.com/strawberry-almond-crumble-pie/