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
- Preheat the oven to 375°F (190°C). Grease a 9-inch pie dish.
- Prepare the crust by mixing flour, sugar, and salt. Cut in butter until the mixture resembles coarse crumbs.
- Slowly add ice water, mixing until the dough comes together. Shape into a disk, wrap in plastic, and chill for 30 minutes.
- Roll out the dough and fit it into the pie dish. Trim excess dough and crimp the edges.
- In a bowl, combine strawberries, sugar, cornstarch, lemon juice, and vanilla extract. Let sit for 10 minutes.
- Pour the strawberry mixture into the prepared pie crust.
- In a separate bowl, mix almonds, brown sugar, flour, butter, and cinnamon until crumbly.
- Sprinkle the crumble topping evenly over the strawberry filling.
- Bake for 40-45 minutes or until the topping is golden brown and the filling is bubbly.
- 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!
PrintStrawberry-Almond Crumble Pie
- Prep Time: 20 minutes
- Cook Time: 45 minutes
- Total Time: 1 hour 35 minutes
- Yield: 8 servings 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
This Strawberry-Almond Crumble Pie is a delicious twist on a classic fruit pie. It features a buttery, flaky crust filled with juicy strawberries and topped with a crunchy almond crumble. The perfect balance of sweet, tart, and nutty flavors makes it a must-try dessert for spring and summer!
Ingredients
For the Pie Crust:
- 1 1/4 cups (160g) all-purpose flour
- 1/2 teaspoon salt
- 1 tablespoon granulated sugar
- 1/2 cup (113g) unsalted butter, cold and cubed
- 3–4 tablespoons ice water
For the Strawberry Filling:
- 4 cups fresh strawberries, hulled and sliced
- 1/2 cup (100g) granulated sugar
- 2 tablespoons cornstarch
- 1 tablespoon lemon juice
- 1/2 teaspoon vanilla extract
For the Almond Crumble Topping:
- 1/2 cup (60g) all-purpose flour
- 1/3 cup (65g) brown sugar
- 1/4 teaspoon cinnamon
- 1/4 cup (57g) unsalted butter, melted
- 1/2 cup (50g) sliced almonds
Instructions
Make the Pie Crust:
- In a bowl, whisk together flour, salt, and sugar.
- Cut in the cold butter using a pastry cutter or fork until the mixture resembles coarse crumbs.
- Gradually add ice water, mixing just until the dough comes together.
- Shape into a disc, wrap in plastic wrap, and chill for 30 minutes.
- Roll out the dough on a floured surface and fit into a 9-inch pie pan. Trim excess and crimp the edges.
Make the Strawberry Filling:
- In a large bowl, mix strawberries, sugar, cornstarch, lemon juice, and vanilla extract.
- Let sit for 10 minutes to allow the juices to release.
Make the Almond Crumble Topping:
- In a bowl, mix flour, brown sugar, and cinnamon.
- Stir in melted butter until crumbly, then fold in sliced almonds.
Assemble & Bake:
- Preheat oven to 375°F (190°C).
- Pour the strawberry filling into the chilled pie crust.
- Sprinkle the almond crumble topping evenly over the filling.
- Bake for 40–45 minutes, or until the filling is bubbly and the topping is golden brown.
- Let cool for at least 1 hour before slicing.
Serve & Enjoy:
- Serve warm or chilled with vanilla ice cream or whipped cream.
Notes
- For extra crunch, toast the almonds before adding them to the crumble.
- Store leftovers in the fridge for up to 3 days.
- If using frozen strawberries, thaw and drain excess liquid before mixing.
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