A delightful combination of sweet strawberries, crunchy almond crumble, and a buttery pie crust, this Strawberry-Almond Crumble Pie is the perfect dessert for summer gatherings. The juicy strawberry filling pairs beautifully with the crisp, nutty topping, creating a balance of flavors and textures in every bite.

Why You’ll Love This Recipe

Bursting with fresh strawberry flavor – Sweet, juicy strawberries make this pie naturally delicious.
Crunchy almond crumble topping – Adds a satisfying texture and nutty taste.
Easy to make – Uses a pre-made pie crust for convenience.
Perfect for summer – A great dessert for barbecues, picnics, and family gatherings.
Pairs well with whipped cream or ice cream – A wonderful complement to the warm, fruity filling.

Ingredients

(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)

For the Pie Crust:

1 pre-made pie crust (or homemade)

For the Filling:

4 cups fresh strawberries, hulled and sliced
½ cup granulated sugar
2 tablespoons cornstarch
1 tablespoon lemon juice
1 teaspoon vanilla extract

For the Almond Crumble Topping:

½ cup all-purpose flour
¼ cup brown sugar
¼ cup sliced almonds
¼ teaspoon cinnamon
4 tablespoons unsalted butter, melted

Directions

Preheat the oven to 375°F (190°C). Place the pie crust in a 9-inch pie dish and set aside.
In a large bowl, mix the strawberries, sugar, cornstarch, lemon juice, and vanilla extract. Let sit for 10 minutes to release the juices.
In a separate bowl, combine the flour, brown sugar, sliced almonds, cinnamon, and melted butter to form a crumbly mixture.
Pour the strawberry filling into the prepared pie crust and sprinkle the crumble topping evenly over the strawberries.
Bake for 40-45 minutes, or until the filling is bubbly and the crumble is golden brown.
Let the pie cool slightly before serving. Enjoy with whipped cream or vanilla ice cream.

Servings and Timing

Servings: 8
Prep Time: 15 minutes
Cooking Time: 45 minutes
Total Time: 1 hour
Calories per serving: 320 kcal

Variations

Mixed Berry Crumble Pie: Replace half of the strawberries with raspberries or blueberries for a more complex flavor.
Oat Crumble Topping: Add ¼ cup of rolled oats to the crumble mixture for extra texture.
Gluten-Free Option: Use a gluten-free pie crust and substitute almond flour for all-purpose flour in the crumble.
Extra Nutty Flavor: Toast the sliced almonds before adding them to the crumble topping.
Maple-Sweetened Filling: Swap the granulated sugar for maple syrup for a naturally sweet variation.

Storage/Reheating

Storage: Keep leftover pie covered in the refrigerator for up to 3 days.
Reheating: Warm individual slices in the microwave for 15-20 seconds or in a 300°F (150°C) oven for 5-10 minutes.
Freezing: Wrap the fully cooled pie tightly in plastic wrap and aluminum foil, then freeze for up to 2 months. Thaw in the refrigerator before reheating.

FAQs

Can I use frozen strawberries?

Yes, but thaw them first and drain any excess liquid to prevent a watery filling.

How do I prevent a soggy crust?

Blind bake the pie crust for 10 minutes before adding the filling to keep it crisp.

Can I use a different type of nut?

Yes, chopped pecans or walnuts would work well in the crumble topping.

What’s the best way to serve this pie?

It pairs wonderfully with vanilla ice cream, whipped cream, or a drizzle of caramel sauce.

Can I make this pie ahead of time?

Yes, you can bake it a day in advance and store it in the refrigerator until ready to serve.

How do I know when the pie is done baking?

The filling should be bubbly, and the crumble topping should be golden brown.

Can I use a homemade pie crust?

Absolutely! A buttery homemade crust will enhance the flavor even more.

Can I make this pie without nuts?

Yes, simply omit the sliced almonds from the crumble topping.

What can I use instead of cornstarch?

Tapioca starch or arrowroot powder can be used as a thickening agent.

Can I reduce the sugar in the filling?

Yes, you can adjust the sweetness to taste or use a sugar substitute.

Conclusion

Strawberry-Almond Crumble Pie is a simple yet elegant dessert that perfectly balances sweet, tart, and crunchy flavors. Whether served warm with a scoop of ice cream or enjoyed on its own, this pie is sure to be a crowd-pleaser at any gathering. Try it today and savor the taste of summer!

Strawberry-Almond Crumble Pie

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A delightful combination of sweet strawberries, crunchy almond crumble, and a buttery pie crust—perfect for summer gatherings!

Author: Asma
Prep Time: 15 minutes
Cook Time: 45 minutes
Total Time: 1 hour
Yield: 8 servings 1x
Category: Dessert, Pie, Summer Baking
Method: Baking
Cuisine: American
Diet: Vegetarian

Instructions

Preheat Oven: Preheat oven to 375°F (190°C). Place the pie crust in a 9-inch pie dish and set aside.
Prepare the Filling: In a large bowl, mix strawberries, sugar, cornstarch, lemon juice, and vanilla extract. Let sit for 10 minutes.
Make the Crumble: In a separate bowl, combine flour, brown sugar, sliced almonds, cinnamon, and melted butter to create a crumble topping.
Assemble the Pie: Pour the strawberry filling into the prepared pie crust and sprinkle the crumble topping evenly over the strawberries.
Bake: Bake for 40-45 minutes, or until the filling is bubbly and the crumble is golden brown.
Cool & Serve: Let cool slightly before serving with whipped cream or vanilla ice cream.

Notes

For extra crunch, toast the sliced almonds before adding them to the crumble.
Swap strawberries for mixed berries for a twist on the classic.
Store leftovers in the fridge and reheat for a warm, fresh-out-of-the-oven taste.

Nutrition

Calories: 320 kcal per serving