Strawberry-Almond Crumble Pie

Why You’ll Love This Recipe

This Strawberry-Almond Crumble Pie is a delightful combination of sweet, juicy strawberries and a crunchy almond crumble topping. With a flaky pie crust and a buttery, nutty topping, this dessert is perfect for any occasion.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

For the Pie Crust:

• All-purpose flour
• Unsalted butter, chilled and cubed
• Granulated sugar
• Salt
• Ice water

For the Strawberry Filling:

• Fresh strawberries, hulled and sliced
• Granulated sugar
• Cornstarch
• Lemon juice
• Vanilla extract

For the Almond Crumble Topping:

• Sliced almonds
• Brown sugar
• All-purpose flour
• Unsalted butter, softened
• Cinnamon

Directions

1. Preheat the oven to 375°F (190°C). Grease a 9-inch pie dish.
2. Prepare the crust by mixing flour, sugar, and salt. Cut in butter until the mixture resembles coarse crumbs.
3. Slowly add ice water, mixing until the dough comes together. Shape into a disk, wrap in plastic, and chill for 30 minutes.
4. Roll out the dough and fit it into the pie dish. Trim excess dough and crimp the edges.
5. In a bowl, combine strawberries, sugar, cornstarch, lemon juice, and vanilla extract. Let sit for 10 minutes.
6. Pour the strawberry mixture into the prepared pie crust.
7. In a separate bowl, mix almonds, brown sugar, flour, butter, and cinnamon until crumbly.
8. Sprinkle the crumble topping evenly over the strawberry filling.
9. Bake for 40-45 minutes or until the topping is golden brown and the filling is bubbly.
10. Let cool before slicing and serving.

Servings and Timing

• Servings: 8 slices
• Prep Time: 20 minutes
• Cook Time: 45 minutes
• Total Time: 1 hour 5 minutes

Variations

• Berry Mix: Add raspberries or blueberries for a mixed berry flavor.
• Nutty Addition: Use chopped pecans or walnuts instead of almonds.
• Gluten-Free: Substitute a gluten-free flour blend for both the crust and crumble.
• Oat Crumble: Add oats to the crumble for extra texture.

Storage/Reheating

• Store covered at room temperature for up to 2 days.
• Refrigerate for up to 5 days.
• Reheat in the oven at 350°F (175°C) for 10 minutes.
• Freeze for up to 2 months; thaw before serving.

FAQs

Can I use frozen strawberries?

Yes, but thaw and drain excess liquid before using.

How do I prevent the crust from getting soggy?

Blind bake the crust for 10 minutes before adding the filling.

Can I make this pie ahead of time?

Yes! Prepare and refrigerate the pie a day in advance before baking.

What can I use instead of almonds?

Try walnuts, pecans, or omit nuts entirely for a classic crumble topping.

Can I double the crumble topping?

Absolutely! Extra crumble makes for a deliciously crunchy topping.

Should I peel the strawberries?

No, there’s no need to peel strawberries; just hull and slice them.

Can I use a store-bought pie crust?

Yes! A pre-made crust works well if you’re short on time.

How do I get a crispier topping?

Bake a few extra minutes or broil for 1-2 minutes at the end.

Can I serve this warm or cold?

Both work great! Serve warm with ice cream or cold for a refreshing treat.

What pairs well with this pie?

Vanilla ice cream, whipped cream, or a drizzle of caramel sauce complement it perfectly.

Conclusion

Strawberry-Almond Crumble Pie is a must-try dessert that blends fresh strawberries with a nutty, golden crumble. Whether for a summer picnic or a cozy evening treat, this pie is sure to impress!

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