Description
Homemade strawberry-almond crumble pie delights with its perfect balance of sweet, jammy fruit and buttery, crisp topping. Seasonal strawberries nestled beneath a golden, crunchy almond streusel promise a delectable dessert you’ll savor to the last crumb.
Ingredients
Scale
Pie Filling:
- 4 cups strawberries
- 3/4 cup granulated sugar
- 3 tablespoons cornstarch
- 1 tablespoon lemon juice
- 1/2 teaspoon almond extract
Crumble Topping:
- 1 cup all-purpose flour
- 1/2 cup oats
- 1/2 cup brown sugar
- 1/2 cup sliced almonds
- 1/2 cup butter
- 1/4 teaspoon salt
Measurement Equivalents:
- 4 cups = 32 fluid ounces
- 3/4 cup = 6 fluid ounces
- 3 tablespoons = 45 milliliters
- 1 tablespoon = 15 milliliters
- 1/2 cup = 4 fluid ounces
- 1/4 teaspoon = 1.25 milliliters
Instructions
- Craft a flaky pie crust by combining flour, sugar, and salt in a mixing bowl. Incorporate cold butter using a pastry cutter until the texture resembles rough breadcrumbs.
- Gradually introduce ice water, kneading the dough until it cohesively binds. Form into a compact disk, encase in plastic wrap, and refrigerate for 30 minutes to firm up.
- Roll out the chilled dough on a flour-dusted surface, carefully draping it into a 9-inch pie plate. Trim excess edges and create decorative crimped borders.
- Blend fresh strawberry slices with sugar, cornstarch, lemon juice, and vanilla extract in a large bowl. Allow the mixture to rest for 10 minutes, enabling natural fruit juices to emerge.
- Prepare the almond crumble by whisking together flour, oats, sliced almonds, brown sugar, and cinnamon. Drizzle melted butter and mix until a loose, crumbly consistency develops.
- Heat the oven to 375°F (190°C). Transfer strawberry filling into the prepared pie shell, ensuring even distribution.
- Generously scatter the almond crumble across the fruit surface, creating a textured topping.
- Position the pie on a baking sheet to catch potential drips. Bake for 40-45 minutes until the crust turns golden, filling bubbles vigorously, and crumble achieves a crisp texture.
- Remove from oven and allow the pie to cool for one hour, enabling the filling to set properly.
- Serve at room temperature or slightly warm, optionally accompanied by vanilla ice cream or fresh whipped cream.
Notes
- Ensure butter is cold when making the crust to achieve a flaky, tender texture that melts in your mouth.
- Let strawberry filling rest to release natural juices, helping cornstarch thicken the mixture without making it too runny.
- Toast almonds briefly before adding to crumble for an enhanced nutty flavor and extra crunch that elevates the dessert.
- Cover pie edges with aluminum foil if browning too quickly during baking to prevent burning while allowing the filling to cook completely.
- Prep Time: 45 minutes
- Cook Time: 45 minutes
- Category: Desserts
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 8
- Calories: 280 kcal
- Sugar: 18 g
- Sodium: 90 mg
- Fat: 14 g
- Saturated Fat: 5 g
- Unsaturated Fat: 8 g
- Trans Fat: 0.2 g
- Carbohydrates: 34 g
- Fiber: 3 g
- Protein: 4 g
- Cholesterol: 30 mg