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    Home » Cakes and Desserts » Puddings and Desserts

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    Strawberry Crumble

    Fancy a reminder of summer on a gloomy day? Strawberry Crumble is a magical pudding that transports you to sunnier times.

    Jump to Recipe
    Strawberry Crumble with a spoon in a blue patterned bowl

    Strawberry Crumble

    Sounds too good to be true? Try it. I'm constantly surprised at how Strawberry Crumble makes me smile (and sneak to the fridge for an extra spoonful).

    Strawberries in winter?

    Strawberry Crumble doesn't sound like a winter pudding, but summer strawberries always too good to me to cook with. Winter strawberries don't taste quite as good and they can sometimes be a bit hard, but the alchemy of heat, sugar and almonds transforms the fruit into nectar - well, into a jolly good pud anyway!

    Why use frozen butter for a crumble?

    This is relatively new to me, and if you prefer to use cold butter in chunks do it, BUT using grated butter is so much quicker! The rubbing in, which is the tiresome bit for me, is cut down enormously. Of course, if I'm making extra quantities of crumble mix to freeze, I'll make it in the processor so cold butter is easy anyway.

    Rosewater in an Everyday pudding?

    I’ve used rosewater in this recipe to keep the hint of summer. It adds a very subtle flavour and I love it. The one I like is Steenbergs Rose Water. If you don’t have any, then use vanilla extract or orange flower water. I do use rosewater in a few recipes, so you can find somewhere else to use it. If all else fails, use it in Valentine Biscuits and make them a different shape.

    Do I need ground almonds?

    In a word, yes. The ground almonds soak up any excess juice that comes out of the fruit - and I use them in any pie or crumble that might get too juicy.

    I also use ground almonds in lots of cakes, to keep them moist for longer. So just keep them in the house! To be specific, keep ground almonds in the fridge. All nuts will last longer in a cold temperature.

    So bring some sunshine to your Sunday lunch or special meal with a Strawberry Crumble.

    If you like this…

    …Why don’t you try:

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    Pear and Almond Cake

    Pear and Almond Cake is an autumn treat - moist almond cake with a caramelised pear topping. Serve for pudding or afternoon tea.
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    Blackberry and Apple Crumble

    Blackberry and Apple Crumble is an old favourite for a good reason - fruity filling, crunchy topping, quick and easy to make.
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    Pineapple Upside-Down Cake

    Pineapple Upside-Down Cake is great served hot or cold, for pudding or teatime.

    Recipe

    Strawberry Crumble with a spoon in a blue patterned bowl
    Print Recipe
    5 from 1 vote

    Strawberry Crumble

    A colourful, fruity crumble with almonds and a hint of rose.
    Prep Time15 minutes mins
    Cook Time35 minutes mins
    Total Time50 minutes mins
    Course: Pudding
    Cuisine: British
    Servings: 6 servings
    Author: Susie@Everyday Cooks

    Ingredients

    FOR THE FRUIT MIX

    • 800 g strawberries
    • 4 teaspoons rosewater (or vanilla extract) (20ml)
    • 60 g caster sugar
    • 25 g ground almonds

    FOR THE CRUMBLE TOPPING

    • 120 g plain/all-purpose flour
    • 80 g frozen butter
    • 80 g demerara sugar
    • 100 g flaked almonds
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    Equipment

    1.5–2-litre/3-4-pint ovenproof pie dish

    Instructions

    Preparation:

    • Set the oven to 220°C/ 200°C fan/ gas mark 7/ 425°F
    • Hull the strawberries and cut large ones in half and put into the pie dish
      The easiest way to remove the hulls is with a potato peeler.

    For the crumble:

    • Measure the flour into a large bowl
    • Grate the butter and rub into the flour with your fingers.
      The idea is to rub your thumbs along your fingertips from your little fingers outwards. Otherwise, use a processor.
      If you don't have frozen butter, use it straight from the fridge and cut into cubes first
    • When the mixture looks like fine breadcrumbs stir in the demerara sugar and flaked almonds

    To assemble the Strawberry Crumble:

    • Mix the rosewater, caster sugar, and ground almonds into the strawberries
    • Pour the crumble over the fruit and level the top with a spoon or a knife
    • Cook for about 35 minutes, The crumble will be a pale gold colour and some of the fruit juice will be bubbling up into it
    • Serve with cream - or on its glorious own.

    Notes

    Everyday Cooks Tips:

    • Serve hot or cold. The crumble will keep in the fridge for 3-4 days, covered with foil or cling film
    • Make at least double quantities of the crumble mix and freeze the rest in a plastic bag or box. It keeps well for at least a month.

    More Pudding and Dessert Recipes

    • Sherry Trifle decorated with cream and raspberries in a crystal bowl on a dark worktop
      Sherry Trifle
    • Cakes and puddings using apples or pears
      Best Apple and Pear Recipes
    • Bowl of homemade custard with 2 eggs and a jug of milk
      How to make Custard from scratch
    • Stack of 3 White Chocolate Brownies on a dark worktop
      White Chocolate Brownies

    Reader Interactions

    Comments

    1. Elizabeth says

      October 25, 2020 at 10:51 am

      5 stars
      I didn’t have rose water and wasn’t sure I’d ever use it again so I used vanilla and it was delicious. I love how the ground almonds give it a little more depth.

      Reply
      • Susie Collings says

        October 27, 2020 at 4:05 pm

        Hi Elizabeth, Vanilla is a good substitute, and lovely with strawberries 🙂

        Reply
    5 from 1 vote

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    Hi, I'm Susie. Mostly I love cooking and baking, but combining work and home life often leaves me feeling that providing healthy, tasty food for my family is a chore. On those days I am decidedly an Everyday Cook...

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    Strawberry Crumble in a pie dish with a portion missing
    Strawberry Crumble with a spoon in a blue patterned bowl

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