Welcome to the ultimate guide for creating a truly irresistible **Strawberry Almond Crumble**! This delightful dessert marries the sweet, slightly tart burst of jammy strawberries with an incredibly crunchy, golden almond topping. Far from your average fruit crisp, this recipe stands out by featuring both almond flour and slivered almonds in its topping, creating a unique depth of flavor and a satisfying texture that perfectly complements the juicy fruit beneath.
Imagine biting into a warm, comforting spoonful: the rich, gooey strawberry filling, intensified with a hint of lemon, beautifully contrasted by the buttery, nutty crunch of the almond crumble. It’s a symphony of textures and flavors that makes this dish an instant classic. Whether you’re a seasoned baker or just starting, you’ll find this recipe surprisingly easy to master, requiring minimal effort for maximum deliciousness.
Perfect for any occasion, from a casual weeknight treat to an elegant dinner party dessert, this strawberry almond crumble shines brightest when served warm. Pair it with a generous scoop of vanilla bean ice cream that slowly melts into the warm fruit, or a dollop of freshly whipped cream for an extra touch of indulgence. Get ready to impress your taste buds and those of your loved ones with this truly exceptional dessert.
This easy strawberry crumble recipe is your ticket to a fantastic homemade dessert!
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🍓 Why You’ll LOVE This Easy Strawberry Almond Crumble Recipe
This Strawberry Almond Crumble isn’t just another dessert; it’s a testament to simple ingredients coming together to create something truly magical. Here’s why this recipe will quickly become a favorite in your kitchen:
- Effortlessly Easy Preparation: You don’t need to be a pastry chef to achieve perfection with this crumble. The strawberry filling is conveniently mixed directly in your baking dish, eliminating extra bowls and making cleanup a breeze. The crumble topping comes together with impressive speed, requiring just a few simple stirs. It’s the ideal recipe for when you crave a homemade dessert without the fuss or time commitment.
- No Oats, Pure Crumble Perfection: Unlike traditional fruit crisps that often rely on oats for their topping, this recipe focuses on a pure, buttery, and exceptionally crisp crumble. This means a topping that’s all about golden-brown goodness, delightful almond flavor, and a finely crumbly texture that melts in your mouth without any chewiness. It’s perfect for those who prefer a classic crumble experience or are not fans of oats in their desserts.
- Irresistible Almond Crumble Topping: The star of this dessert is undoubtedly its unique almond topping. We elevate the classic crumble by incorporating both almond flour and slivered almonds. The almond flour creates a tender, buttery crumb that’s rich in flavor, while the slivered almonds add an incredible textural contrast with their distinct crunch and toasted nuttiness. This double-almond approach ensures every bite is packed with exquisite almond aroma and a satisfying bite, harmonizing beautifully with the sweet tang of the strawberries.
- Versatile for Any Occasion: While perfect for a casual family dessert, its elegant flavor profile makes it suitable for special gatherings. Serve it warm on a chilly evening, or slightly cooled as a refreshing treat on a warmer day.
- Incredible Flavor Combination: Strawberries and almonds are a match made in heaven. The sweet juiciness of the strawberries, enhanced by a touch of lemon, finds its perfect counterpart in the warm, nutty notes of the almond topping. It’s a classic pairing that consistently delivers a comforting and delicious experience.
If you’re looking for another delightful strawberry treat with a satisfying crunch, you might enjoy this tanghulu recipe!
📝 Key Ingredients for a Perfect Strawberry Almond Crumble
Mastering this recipe starts with understanding each ingredient’s role. Read through for all the tips you will need for success!
Full steps and ingredients in recipe card below.
- Strawberries: The star of our show! Both fresh and frozen strawberries yield fantastic results. If using fresh, aim for ripe, vibrant red berries for the best flavor. Make sure to hull and halve larger strawberries so they cook evenly and release their delicious juices. If opting for frozen, there’s no need to thaw them beforehand; simply add them straight to the baking dish.
- Cornstarch: This essential ingredient is what thickens the strawberry filling, transforming it into a luxurious, jammy sauce. Cornstarch is preferred over flour for this purpose as it creates a clearer, glossier fruit sauce, letting the natural ruby color of the strawberries shine through. You can use arrowroot starch or all-purpose flour as alternatives, but note that flour may make the sauce slightly cloudy.
- All-Purpose Flour: The foundation of our crisp crumble topping. For the most accurate and consistent results, always weigh your flour. If you don’t have a kitchen scale, use the “spoon and level” method: gently stir the flour in its bag, then lightly spoon it into a measuring cup until it overflows. Use the flat edge of a knife to scrape off the excess without packing the flour down.
- Almond Flour: This finely ground almond meal is a game-changer for the crumble topping. It contributes to a wonderfully tender, almost melt-in-your-mouth texture, and infuses the entire crumble with a rich, buttery almond flavor that pairs perfectly with the strawberries. It also adds a nice density to the topping.
- Sliced Almonds: Providing a delightful textural contrast, these slivered almonds add an extra layer of crunch to the topping. Their slight toastiness after baking further enhances the overall nutty profile. Feel free to experiment with other chopped nuts like pecans or walnuts if you’re looking for a different twist.
- Almond Extract: This is where the magic really happens for that intense almond flavor! Natural almond extract offers a more authentic and robust taste compared to artificial versions. A small amount goes a long way in amplifying the nutty notes and making the crumble truly unforgettable.
- Granulated Sugar & Brown Sugar: Granulated sugar provides the primary sweetness to both the filling and the crumble. Brown sugar in the topping adds a subtle caramel note and helps create a richer, chewier texture.
- Unsalted Butter: The key to a rich, golden, and crispy crumble. Ensure your butter is melted and then cooled to room temperature. This allows it to mix easily with the dry ingredients without cooking them, leading to a perfectly crumbly texture rather than a doughy one. Using unsalted butter gives you control over the overall saltiness of the dish.
- Lemon Juice: A splash of fresh lemon juice in the filling isn’t just for flavor; it brightens the strawberries, balancing their sweetness and making their natural tartness pop. It also aids in activating the cornstarch for a better thickening result.
- Sea Salt: A pinch of sea salt in the crumble topping is crucial for enhancing all the other flavors, from the sweetness of the fruit to the nuttiness of the almonds. It prevents the crumble from tasting flat.
If you have any leftover strawberries and are looking for another delicious use, consider making this easy strawberry galette. It features a wonderfully crunchy crust and a generous filling of those same jammy strawberries.
👩🍳 How to Make the Best Strawberry Almond Crumble
Creating this irresistible strawberry almond crumble is a straightforward process, broken down into a few simple steps. Follow these instructions for a perfect dessert every time.
Step 1: Prepare the Strawberry Filling. Begin by preheating your oven to 355°F (180°C). If you’re using fresh strawberries, wash them thoroughly, pat them dry, and carefully remove the green leafy tops (hull them). For any particularly large strawberries, cut them in half to ensure even cooking. Place all the prepared strawberries directly into your chosen baking dish. Next, drizzle the fresh lemon juice evenly over the berries. In a separate small bowl, combine the granulated sugar and cornstarch, stirring well to ensure no lumps. This step is crucial to prevent the cornstarch from clumping when it hits the wet fruit. Sprinkle this sugar-cornstarch mixture over the strawberries, then gently stir everything together right in the baking dish until all the strawberry pieces are evenly coated. This method keeps dishes to a minimum and is incredibly efficient.
Step 2: Create the Almond Crumble Topping. In a separate, medium-sized mixing bowl, combine all the dry ingredients for the crumble: almond flour, all-purpose flour, granulated sugar, brown sugar, sea salt, and the sliced almonds. Whisk them together until they are well combined and evenly distributed. In a different small bowl, mix the melted and cooled unsalted butter with the almond extract and vanilla extract. Gradually pour this wet mixture into the dry ingredients. Use a fork or your fingertips to gently mix until a crumbly mixture forms, with no dry pockets of flour remaining. The mixture should resemble coarse wet sand with distinct clumps – avoid overmixing, as this can lead to a tough topping.
Step 3: Assemble and Bake. Once your crumble topping is ready, evenly distribute it over the strawberry filling in the baking dish. Gently break up any larger clumps with your hands as you sprinkle, ensuring even coverage. Resist the urge to press the topping down, as a loose topping bakes up crispier. Transfer the dish to your preheated oven and bake for 30-40 minutes. You’ll know it’s ready when the strawberry filling is visibly bubbling enthusiastically around the edges and the almond crumble topping has turned a beautiful golden brown and is wonderfully crisp. Keep an eye on the crumble; if you notice it browning too quickly before the filling is fully bubbling, loosely tent the top with a piece of aluminum foil to prevent burning.
Tent with aluminum foil if it’s browning too fast to prevent burning.
Step 4: Cool and Serve. The hardest part is waiting! Once out of the oven, it’s essential to let the strawberry crumble cool for at least 20 minutes before serving. This cooling period is critical for the fruit filling to properly thicken and set, preventing a watery consistency. As it cools, the cornstarch will fully activate, giving you that luscious, jammy texture. Serve this delightful dessert warm, allowing the heat to release its fragrant aromas. It’s utterly perfect with a generous scoop of cold vanilla ice cream, which creates a delightful hot-and-cold contrast, or with a cloud-like dollop of freshly whipped cream for a creamy finish.
✔️ Expert Tips for a Flawless Strawberry Almond Crumble
Achieving a perfectly baked, jammy fruit crumble with a crisp topping is easier than you think with these expert tips:
- Choose a Non-Metal Baking Dish: This is a crucial step! The acidity in strawberries can react with metal baking pans, potentially imparting a metallic off-flavor to your delicious filling. Opt for ceramic, glass, or porcelain baking dishes to ensure the pure, vibrant taste of your fruit remains untainted. An 8×11 inch oval dish or a similar sized round/square dish works wonderfully.
- Bake Until the Filling is Clearly Bubbling: Don’t pull your crumble out of the oven prematurely! It’s vital to bake the crumble until you see the fruit filling actively bubbling around the edges of the dish. This visual cue signifies that the cornstarch has reached the necessary temperature to fully activate and thicken the fruit juices. If it’s not bubbling, your filling may remain too thin.
- Prevent Burning with Aluminum Foil: A golden-brown topping is desirable, but a burnt one is not! If you notice the top of your crumble browning too quickly while the filling isn’t yet bubbling or the baking time isn’t complete, loosely tent the dish with a piece of aluminum foil. This will shield the topping from direct heat, allowing the fruit underneath to continue cooking and thickening without over-browning the crumble.
- Allow for Adequate Cooling Time: Patience is key here! It’s tempting to dive right into a hot crumble, but letting it cool for at least 20 minutes after baking is essential. During this time, the fruit filling will continue to thicken and set as it cools, transforming into that desired rich, jammy consistency. Serving too hot might result in a runnier filling than intended.
- Proper Flour Measurement: Especially for the all-purpose flour, precision matters. Weighing your flour (240g for 2 cups) is the most accurate method. If measuring by volume, always spoon the flour into the measuring cup and level it off with a straight edge, rather than scooping directly from the bag, which can compact the flour and lead to too much flour.
- Don’t Pack the Crumble: When sprinkling the crumble topping over the strawberries, resist the urge to press it down. A loosely distributed topping allows for better air circulation, which results in a crispier, more textured finish rather than a dense, doughy one.
🥄 Make Ahead and Storage for Strawberry Almond Crumble
This strawberry almond crumble is fantastic for making ahead, making it a convenient dessert for entertaining or enjoying throughout the week. Here’s how to manage it:
- Make Ahead: You can prepare the crumble up to one day in advance. Assemble the filling and the topping separately. Store the strawberry filling (covered) in the baking dish in the refrigerator, and keep the crumble topping in an airtight container in the fridge. When ready to bake, sprinkle the topping over the fruit and bake as directed. You can also assemble the entire crumble (fruit and topping) and refrigerate it for up to 24 hours before baking. Just add about 5-10 minutes to the baking time if baking from cold.
- Storage: Leftover baked crumble should be stored, covered tightly with plastic wrap or in an airtight container, in the refrigerator for 3-4 days.
- Reheating: To bring the crumble back to its optimal texture, especially for a crisp topping, reheat it in the oven. Place the leftover crumble in an oven-safe dish (if not already in one) at 325°F (160°C) for about 15-20 minutes, or until warmed through and the topping has re-crisped. For a quicker reheat, you can use a microwave, but the topping won’t be as crisp.
- Freezing: This crumble freezes beautifully!
- Unbaked: Assemble the crumble completely in a freezer-safe baking dish. Cover tightly with plastic wrap, then a layer of aluminum foil. Freeze for up to 3 months. When ready to bake, unwrap and bake from frozen at 350°F (175°C) for 50-70 minutes, or until bubbling and golden. You may need to tent with foil if the top browns too quickly.
- Baked: Allow the baked crumble to cool completely. Cover tightly with plastic wrap and foil. Freeze for up to 3 months. Thaw in the refrigerator overnight, then reheat in the oven as described above.
❔ Can I Use Other Fruits and Berries for This Crumble?
Absolutely! This almond crumble topping is incredibly versatile and pairs wonderfully with a variety of fruits and berries beyond just strawberries. While strawberries offer a unique sweetness and tang, feel free to experiment with your favorite seasonal produce to create delightful variations.
- Blueberry Almond Crumble: Blueberries are a natural fit! Their sweet, slightly tart profile complements the almond topping beautifully. A blueberry almond crumble would be so delicious, offering a burst of juicy flavor in every bite.
- Mixed Berry Almond Crumble: Combine strawberries with blueberries, raspberries, and blackberries for a vibrant medley of flavors. This option offers a complex taste and stunning visual appeal.
- Peach Almond Crumble: When peaches are in season, they make an exquisite filling. The soft, sweet flesh of peaches is heavenly with the crunchy almond topping. You might want to slightly reduce the cornstarch if your peaches are very juicy.
- Apple or Pear Almond Crumble: For a more autumnal twist, thinly sliced apples or pears work wonderfully. For firmer fruits like these, you might pre-cook them slightly or increase the baking time to ensure they soften properly.
- Cherry Almond Crumble: The classic pairing of cherries and almonds is celebrated for a reason. Tart cherries, in particular, create a perfectly balanced dessert with the sweet crumble.
When substituting fruits, consider their juiciness. Very juicy fruits (like raspberries or ripe peaches) might require a slight increase in cornstarch (e.g., an extra ½ to 1 tablespoon) to achieve the desired thick, jammy consistency. Drier fruits (like some apple varieties) might benefit from a tiny splash of water or fruit juice in the filling. Regardless of your choice, this almond crumble recipe provides a robust framework for a truly delicious fruit dessert.
📖 Recipe FAQs for Strawberry Almond Crumble
Yes, absolutely! I’ve had great success in replacing the all-purpose flour in this crumble topping with a high-quality 1:1 gluten-free flour blend. The texture might be a tiny bit more crumbly than with traditional all-purpose flour, but it still holds together wonderfully and delivers a delicious, nutty flavor. Ensure your chosen gluten-free blend contains xanthan gum for best results.
Certainly! The only dairy in this delightful crumble is the butter used in the topping. You can easily substitute it with a high-quality dairy-free butter alternative. I’ve personally tried several dairy-free butters, and they worked exceptionally well, maintaining the richness and texture of the crumble. Refined coconut oil can also be used, but be aware that it might result in a slightly oilier texture and the crumble may not hold its shape quite as firmly, though it will still taste delicious.
I typically use an oval baking dish that measures approximately 8 inches by 11 inches. However, any similar-sized baking dish will work perfectly. The most important recommendation is to use a non-metal baking pan, such as ceramic, glass, or porcelain. The acidity from the strawberries can sometimes react with metal pans, potentially leading to an undesirable metallic taste in your fruit filling. If you prefer individual servings or have smaller baking dishes, you can easily divide the strawberry crumble mixture between two or more smaller dishes; just keep an eye on the baking time as it might be slightly reduced.
While I highly recommend cornstarch for its ability to create a clear, glossy, and beautifully jammy strawberry sauce, you can certainly use all-purpose flour as an alternative thickener. If you opt for flour, the fruit sauce will be a little more opaque or cloudy in appearance, but the taste will remain excellent. Just ensure you mix it thoroughly with the sugar before adding it to the strawberries to prevent lumps.
The consistency of the strawberry sauce in a crumble can vary depending on the natural juiciness and ripeness of your strawberries. Some strawberries release more liquid than others. I developed this recipe using medium-juicy strawberries. The most common reason for a liquidy crumble is insufficient cooling time. The strawberry sauce significantly thickens as it cools, so it’s crucial to let your crumble rest for at least 20 minutes (or even longer) after baking. Ensure you also bake it until the edges are vigorously bubbling, indicating the cornstarch has fully activated. If after cooling it’s still too liquidy for your preference, next time you can try adding an extra half to one tablespoon of cornstarch to the filling mixture. Remember, a slightly runny sauce can still be absolutely delicious, especially when mixed with a melting scoop of ice cream – truly finger-licking good!
🍰 More Related Recipes You’ll Love
If you enjoyed this Strawberry Almond Crumble, you might also love exploring these other delicious strawberry-centric recipes from Flouring Kitchen:
- Strawberry Galette
- Strawberry Tiramisu
- Strawberry Cinnamon Rolls
- Strawberry Butter Cake
Did you make this delicious Strawberry Almond Crumble recipe? We would be absolutely thrilled to hear what you think! Please take a moment to rate this recipe and share your feedback in the comments section below. Your creations inspire us! Don’t forget to share your beautifully baked crumble on Instagram and tag @flouringkitchen. Follow me on Pinterest to save this recipe and discover even more delightful baking ideas.
📖 Recipe
Strawberry Almond Crumble
Mary
Pin Recipe
Shop Ingredients
Equipment
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8” by 11” oval baking dish or similar sized non-metal dish
Ingredients
Filling
- 35 oz strawberries 1 kg, fresh or frozen
- 1 tablespoon lemon juice squeezed (about ½ lemon)
- ⅓ cup granulated sugar
- 3 tablespoons cornstarch
Crumble
- ½ cup almond flour ground almonds
- 2 cups all purpose flour 240 g
- ¼ cup granulated sugar
- ¼ cup brown sugar
- ¼ teaspoon sea salt
- ½ cup sliced almonds
- ¾ cup unsalted butter melted and cooled to room temperature
- ¼ teaspoon natural almond extract
- 1 teaspoon pure vanilla extract
Shop Ingredients on Jupiter
Instructions
Filling
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Preheat the oven to 180°C (355°F)
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If using fresh strawberries: wash, dry, and take the leafy tops off. Cut any larger strawberries in half so that they are all roughly the same size. Place in 8” by 11” or a similar sized oval baking dish. If using frozen strawberries just place them into the baking dish.35 oz strawberries
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Drizzle the lemon juice on top of the strawberries.1 tablespoon lemon juice
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Mix together the granulated sugar and cornstarch in a separate container until even. Sprinkle on top of strawberries and mix until every strawberry piece is covered.⅓ cup granulated sugar, 3 tablespoons cornstarch
Crumble
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Combine the almond flour, all purpose flour, sugars, salt, and almonds in a separate bowl.½ cup almond flour, 2 cups all purpose flour, ¼ cup granulated sugar, ¼ cup brown sugar, ¼ teaspoon sea salt
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Add the almond and vanilla extracts into the melted butter and stir. Add the melted butter mixture into the dry ingredients and mix until the mixture forms clumps and there are no dry bits.½ cup sliced almonds, ¼ teaspoon natural almond extract, 1 teaspoon pure vanilla extract, ¾ cup unsalted butter
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Evenly cover the strawberries with the crumble by breaking it apart with your hands and dropping it on top of the strawberries. Do not pack it down.
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Bake the crumble for 30-40 minutes, until the filling is bubbling around the edges and the top is golden brown. If the top browns too fast then tent it over with aluminum foil.
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Let cool for at least 20 minutes before serving – the strawberry sauce will thicken as it cools. Serve warm with a dollop of whipped cream or a scoop of ice cream.
Notes
Baking pan: I used an oval baking dish that measured to be about 8” by 11”. You can use any similar sized baking dish – preferably not metal because the strawberries will taste a bit metallic. If you have smaller baking dishes you can divide the strawberry crumble between the two, adjusting baking time as needed.
Gluten-free: Use a 1:1 gluten-free flour blend instead of the all-purpose white flour for the crumble topping. The texture may be slightly more crumbly, but it will still be delicious.
Dairy-free: To make this crumble dairy-free, simply substitute the melted unsalted butter with a high-quality dairy-free butter replacement. While refined coconut oil can also work, the crumble might be a little more crumbly and slightly oily compared to using dairy-free butter.
Tips for success:
- Use a non-metal baking dish to avoid metallic flavors.
- Bake the crumble until you see the filling bubbling vigorously around the edges to ensure the starch is activated and the sauce thickens properly.
- Prevent burning the topping by tenting the dish loosely with aluminum foil if it’s browning too quickly.
- Always let the crumble cool for at least 20 minutes before serving; this is crucial for the fruit filling to thicken and set.