Step 1

Preheat the oven to 200°C / gas mark 6. Put the hulled strawberries into your pie dish (I use a round one) and sprinkle over them the sugar, almonds and vanilla extract. Give the dish a good shake or two to mix the ingredients.

Step 2

Now for the crumble topping: Put the flour and baking powder in a mixing bowl and rub in the cold, diced butter between thumb and fingers (or in a freestanding mixer).

Step 3

When you've finished, it should resemble rough, pale oatmeal. Stir in the flaked almonds and sugar with a fork.

Step 4

Tip this over the strawberry mixture, covering the strawberries in an even layer and giving a bit of a press in at the edges of the dish. Set the dish on a baking sheet and bake in the oven for 30 minutes, by which time the crumble topping will have darkened to a pale gold and some pink-red juices will be seeping and bubbling out at the edges.

Step 5

Leave to stand for ten minutes before serving, and be sure to put a jug of chilled double cream on the table alongside.

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