Monday, 9 May 2016

Strawberry Crumble

With loads of strawberries packed in the freezer and not really keen to indulge in high calorie desserts, this extremely easy Strawberry Crumble recipe was such a delight. The best part about this recipe is its low calorie count and equally delicious output. I adapted the recipe from Nigella Lawson's website with very minimal changes in the sugar content. Prepare this dessert just ahead of your guests and be ready to enjoy the compliments. 
500 gms strawberries quartered (I used frozen and a little less than 500 gms)
50 gms fine sugar (my strawberries were already quite sweet when bought and so I added around 30 gms or 2 tbsp)
3 tbsp ground almonds
5 ml vanila extract
110 gms plain flour
1 tsp bsking powder
60 gms chilled butter (original recipe called for 75 gms)
50 gms brown sugar
60-70 gms finely chopped almonds (increase or decrease or skip as per choice)
Whipped cream for topping (optional)

Pre-heat the oven at 200 degree celcius. Place the strawberries, sugar, ground almonds and vanilla in a medium baking dish and mix well to coat. Make sure the baking dish is deep enough not to let the strawberry juices to seep off the edges. 
In a separate bowl, rub the flour, sifted with baking powder, with the chilled butter till the mixture resembles bread crumbs. To this add the sugar, chopped almonds and mix well. Gently place the flour mixture on top of the strawberries in the baking pan and cover all edges and spread well to cover evenly. 
Bake in the pre-heated oven for 30 minutes or until the strawberry juices start seeping up from the edges reaching on to the top of the crumble and the top is golden and crunchy to touch. 
Remove from oven and serve warm with a dollop of ice cream, whipped cream or just like that! 

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