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
Units
Scale
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.