Description
Sweet strawberry-almond crumble pie delivers summer’s most irresistible dessert with buttery crumbly topping and luscious fruit filling. Seasonal berries nestled in flaky crust promise pure baking bliss you’ll savor to the last delectable bite.
Ingredients
Scale
Ingredients:
Filling:
- 4 cups (600 grams / 21.16 ounces) fresh strawberries, hulled and sliced
- ½ cup (100 grams / 3.53 ounces) granulated sugar
- 3 tablespoons cornstarch
- 1 tablespoon lemon juice
- ½ teaspoon almond extract (optional)
Crumble Topping:
- ½ cup (65 grams / 2.30 ounces) all-purpose flour
- ½ cup (50 grams / 1.76 ounces) rolled oats
- ½ cup (100 grams / 3.53 ounces) brown sugar, packed
- ½ cup (50 grams / 1.76 ounces) sliced almonds
- 4 tablespoons (60 grams / 2.12 ounces) unsalted butter, cold and cubed
Pie Crust:
- 1 unbaked 9-inch pie crust (store-bought or homemade)
Instructions
- Prepare the oven environment by heating to 375F (190C) and positioning the pie crust carefully in a 9-inch pie dish.
- Create the fruity base by mixing sliced strawberries with sugar, cornstarch, lemon juice, and almond extract, allowing the ingredients to meld and release natural juices for 10 minutes.
- Craft the crumbly topping by combining flour, oats, brown sugar, and sliced almonds in a separate bowl, then incorporate cold butter using fingertips or a pastry cutter until the mixture transforms into rustic, coarse crumbs.
- Layer the pie by transferring the macerated strawberry mixture into the pie crust, ensuring an even distribution, then generously blanket the entire surface with the nutty, textured almond crumble.
- Protect the pie during baking by placing it on a rimmed baking sheet to catch potential drips, then slide into the preheated oven for 40-50 minutes until the filling becomes effervescent and the topping achieves a golden-brown hue.
- Allow the pie to rest and settle for a minimum of 2 hours, enabling the filling to set and develop robust flavors, then serve at an inviting warm temperature or cool room temperature, potentially accompanied by a creamy vanilla ice cream or soft whipped cream.
Notes
- Choose ripe, sweet strawberries for the most vibrant flavor and natural sweetness in your pie.
- For a gluten-free version, swap regular flour with almond flour or a gluten-free all-purpose blend in both the crust and crumble topping.
- Prevent soggy bottom crusts by pre-baking the pie crust for 10 minutes before adding the filling, which helps create a crisp base.
- Freeze leftover slices individually for quick dessert options, wrapping tightly in plastic wrap and storing in an airtight container for up to 3 months.
- Prep Time: 20 minutes
- Cook Time: 50 minutes
- Category: Desserts
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 8
- Calories: 290
- Sugar: 18 g
- Sodium: 150 mg
- Fat: 12 g
- Saturated Fat: 6 g
- Unsaturated Fat: 4 g
- Trans Fat: 0 g
- Carbohydrates: 42 g
- Fiber: 3 g
- Protein: 4 g
- Cholesterol: 15 mg