I’ve been living my best culinary life out here in Nantucket. Access to fresh fruits and vegetables from their local farms has breathed new life into my cooking. Over the past couple of weeks, I’ve had the most fun creating new desserts. There is nothing better than berries during berry season because they are at their peak! But here is a recipe that can be made any time of year.
Strawberry Almond Crumble
1½ pound strawberries, hulled
⅓ cup Turbinado sugar
½ cup almond meal/flour
2 Tbsp vanilla extract
For the topping:
1 cup all-purpose flour
1½ teaspoon baking powder
1 stick cold butter, cubed
2 cups sliced almonds
¾ cup turbinado sugar
Whipped cream, to serve
Preheat the oven to 400 degrees Fahrenheit. Put the hulled strawberries into your baking pan and toss with ⅓ cup of sugar, almond meal, and vanilla extract and set aside.
To assemble your topping: put the flour and baking powder in a food processor and cut in the cold butter using the pulse button. Remove mixture from the processor and stir in the sliced almonds and sugar.
If mixing by hand, add the flour, baking powder, and butter to a bowl and cut in the butter. When you’ve finished combining these ingredients, it should be crumbly. Stir in the sliced almonds and sugar with a fork.
Pour this blend over the strawberry mixture, covering the strawberries in an even layer. Pay close attention to edges and make sure they are covered.
Set the pan on a cookie sheet that is covered with parchment paper and bake in the oven for 40-50 minutes, until the crumble topping is golden brown and some of the juices have bubbled out.
This crumble is great warm or at room temperature. Let it stand for at least 15 minutes before serving. Serve with whipped cream for added indulgence.