Strawberry and almond collapse (gluten-free)

Author Notes

The nutty depth of the almonds works so nicely with the tartness of the strawberries. It’s easy to adapt too and would possibly perhaps per chance be old with any ripe seasonal fruit; merely alter sugar levels in step with the fruit’s natural sweetness. I’ve made this identical collapse recipe in the previous using regular flour as a substitute of ground almonds, and thought it to be correct ample to weblog about. This version I admit, is SO severely better. Please try it. You’ll be gay you did.


Fair at the same time as you thought it couldn’t receive any better – at the same time as you obligatory to take into account this collapse on a whim, merely mix your complete topping ingredients collectively (I’ve listed them out one at a time under) and stash in the freezer. Strew on the ready fruit and bake. Bonkers delectable. —Kirthana | Theblurrylime

Factors

• 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 attend
  
  

• For the collapse 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 (not obligatory)