Description
Sweet summer memories unfold in this strawberry-almond crumble pie, blending ripe berries with nutty, golden-brown streusel. Crisp pastry and luscious filling promise a delightful dessert that welcomes you to savor each heavenly bite.
Ingredients
Scale
Main Ingredients:
Strawberries:
- 4 cups fresh strawberries, hulled and sliced
Crust Ingredients:
- 1 1/4 cups (156 grams) all-purpose flour
- 1/2 cup (113 grams) unsalted butter, cold and cubed
- 2 tablespoons granulated sugar
- 1/4 teaspoon salt
- 3–4 tablespoons ice water
Crumble and Filling Ingredients:
Crumble Topping:
- 1/2 cup (63 grams) all-purpose flour
- 1/3 cup rolled oats
- 1/3 cup sliced almonds
- 1/3 cup brown sugar, packed
- 1/4 teaspoon cinnamon
- 1/4 cup (57 grams) unsalted butter, melted
Filling Ingredients:
- 1/2 cup granulated sugar
- 2 tablespoons cornstarch
- 1 tablespoon lemon juice
- 1 teaspoon pure vanilla extract
Instructions
- Craft the foundation by whisking flour, sugar, and salt in a spacious mixing vessel. Incorporate cold butter using a pastry cutter until the texture resembles scattered pebbles.
- Integrate ice water gradually, blending until the dough coheres. Form a compact disk, encase in plastic wrap, and refrigerate for half an hour to stabilize.
- On a flour-dusted surface, roll the chilled dough to fit a 9-inch pie plate. Carefully transfer, trimming edges with a decorative crimp.
- Combine fresh strawberry slices with sugar, cornstarch, lemon juice, and vanilla in a large bowl. Allow the mixture to macerate for 10 minutes, encouraging juice release.
- Prepare the crumble by mixing flour, oats, sliced almonds, brown sugar, and cinnamon. Drizzle melted butter and stir until the mixture becomes delightfully crumbly.
- Heat the oven to 375F (190C). Transfer strawberry filling into the prepared crust, generously distributing the almond crumble across the surface.
- Position the pie on a baking sheet to catch potential drips. Bake for 40-45 minutes until the crust turns golden, filling bubbles enthusiastically, and crumble achieves a crisp perfection.
- Allow the pie to rest and cool for one hour, enabling flavors to meld and structure to set. Serve warm or at ambient temperature, optionally accompanied by vanilla ice cream or billowy whipped cream.
Notes
- Chill the pie dough thoroughly to ensure a flaky, tender crust that doesn’t shrink during baking.
- Use fresh, ripe strawberries at peak season for the most intense, sweet flavor and vibrant color.
- Create a gluten-free version by substituting almond flour or gluten-free flour blend for regular flour in both crust and crumble.
- Prevent soggy bottom by preheating a baking sheet and placing the pie directly on the hot surface to crisp the crust.
- Prep Time: 1 hour 10 minutes
- Cook Time: 45 minutes
- Category: Desserts
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 8
- Calories: 218 kcal
- Sugar: 20 g
- Sodium: 55 mg
- Fat: 11 g
- Saturated Fat: 5 g
- Unsaturated Fat: 6 g
- Trans Fat: 0.1 g
- Carbohydrates: 29 g
- Fiber: 3 g
- Protein: 3 g
- Cholesterol: 22 mg