Description
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
Units
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
- 1/2 cup (100g) granulated sugar
- 3 tbsp cornstarch
- 1 tbsp lemon juice
- 1/2 tsp almond extract (optional)
For the Almond Crumble Topping:
- 1/2 cup (65g) all-purpose flour
- 1/2 cup (50g) rolled oats
- 1/2 cup (100g) brown sugar, packed
- 1/2 cup (50g) sliced almonds
- 4 tbsp (60g) unsalted butter, cold and cubed
Instructions
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.