Pre-heat the oven to 350F / 180C. Lightly butter a 9 inch square or medium size baking dish.
FILLING
Clean and chop the strawberries into medium to large cubes, place in a medium bowl, add the sugar and lemon juice, gently combine with a spoon or spatula.
CRUMBLE
In a medium bowl mix together the flour, sugar, salt and almonds add the butter and combine to form coarse crumbs.
In the prepared baking pan, add the strawberry mixture evenly in the pan. Top with the crumb mixture. Bake for approximately 30-40 minutes or until golden and mixture is bubbling. Enjoy!
Notes
If the crumble is baked but not brown enough, turn the oven up to broil and bake a couple of minutes. Keep your eye on it so it doesn’t burn. This crumble dessert stores really well in the refrigerator. Store in an airtight container for up to four days and either served chilled or you can reheat in the oven to obtain some crispness again. You can also freeze a fruit crumble for up to four months after baking and cooling it completely. Thaw in the refrigerator before serving.