Strawberry And Almond Crumble (Gluten-Free)

• For the fruit prep:
• 400 grams strawberries, hulled and halved
• 2 tablespoons granulated sugar
• 1/2 teaspoon ground cinnamon
• 1 teaspoon corn flour
• 1 teaspoon lime juice
• Vanilla ice cream/cream, to serve
• For the crumble topping:
• 250 grams ground almonds
• 80 grams un-salted butter (at room temperature), cubed
• 2 tablespoons oats
• 3 tablespoons demerara sugar
• 1/4 teaspoon salt
• 2 tablespoons flaked almonds (optional)

1. Preheat oven to 180 C / 360 F.
2. Toss together halved strawberries, granulated sugar, cinnamon, lime juice and cornflour in a bowl and tip into an oven-proof dish.
3. In another bowl, combine ground almonds, flaked almonds, demerara sugar, oats, salt, and butter. Using your fingertips, rub the butter into the mixture until it starts to resemble coarse breadcrumbs (I like to have a combination of small clumps and fine bits for texture).
4. Sprinkle the crumble topping evenly over the strawberries and bake for 30 - 40 minutes, or until slightly golden on top and the fruit juices are bubbling to the surface. Let the crumble cool for at least 10 minutes before serving.

strawberries, sugar, ground cinnamon, corn flour, lime juice, vanilla ice creamcream, ground almonds, butter, oats, demerara sugar, salt

Taken from food52.com/recipes/40395-strawberry-and-almond-crumble-gluten-free (may not work)