Well evidently I have 2 weaknesses- cupcakes and Nigella. Well maybe 3- strawberry! I saw this recipe on Nigella’s show, and since then I have been craving to replicate it. The recipe below according to Nigella would feed 6 people. My pictures may look like it yields a smaller amount, that’s because I halved the recipe below andyet found that was sufficient for 4-5 people. I suspect that Nigella may suffer from an inability to adhere to portion control. Not a terrible problem to have, I must admit! The Christmassy colours are an added bonus!
Ingredients
For the filling:
1. 500g strawberries, hulled
2. 50g caster sugar
3. 25g ground almonds
4. 4 tsp vanilla extract
For the topping:
1. 110g all-purpose flour
2. 1tsp baking powder
3. 75g cold butter, diced
4. 100g flaked almonds
5. 75g brown sugar
6. doublecream/ice cream, to serve
Method
- Preheat the oven to 200*C. Put the hulled strawberries into your pie dish (I use a rectangular 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. 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 or scoop over vanilla ice cream.
Feedback:
- Since the amounts are so precise, I found it highly beneficial to use a kitchen scale to measure all the ingredients out prior to starting. this really did save me a considerable amount of time and hassle!
- I made this a day in advance, froze it and simply baked it the next day. it worked wonderfully well and no one could tell I hadn’t entirely made it then and there.
- Serve with good quality vanilla/vanilla bean ice cream for spectacular results.
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