Preheat the oven to 400 degrees F. Put the hulled strawberries into your pie dish (I use a round one) and sprinkle over them the sugar, almond meal, 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 (or in a free standing mixer
).When you've finished with it, it should resemble rough, pale oatmeal
. Stir in the sliced almonds and turbinado sugar with a fork.
Tip this over the strawberry mixture, covering the strawberries in an even layer and giving a bit of a press in at the edges of the dish. Set the dish on a cookie
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.
Let stand for 10 minutes before serving, and be sure to put a pitcher of chilled heavy cream on the table alongside.
Make Ahead Note: The crumble can be assembled 1 day ahead. Cover with plastic wrap and store in the refrigerator until needed. Bake as directed in recipe, but allowing extra 5 to 10 minutes cooking time and check crumble is piping hot in the centre.
Freeze Note: Crumble topping can be made and frozen in resealable plastic bags, for up to 3 months. Sprinkle topping direct from freezer over fruit, breaking up large lumps with your hands. The assembled but unbaked crumble can be frozen, wrapped in a double layer of plastic wrap
and a layer of aluminum foil, for up to 3 months. Defrost for 24 hours in fridge and bake as above.