1/2 cup all purpose flour
1/4 cup ground almonds
5 tablespoons granulated sugar, divided
5 tablespoons unsalted butter, divided
1 pound strawberries, halved
1 to 2 tablespoons kirsch (optional)
1 teaspoon lemon juice
Vanilla ice cream
Preheat oven to 375F. In large bowl mix together flour, ground almonds, and 3 tablespoons sugar. With fingertips, rub 3 tablespoons softened butter into mixture until coarse crumbs from. Spread evenly in shallow baking pan. Bake 10 to 12 minutes or until golden brown.
In medium saucepan melt remaining 2 tablespoons butter and 2 tablespoons sugar over medium heat. Continue to cook 4 to5 minutes or until light caramel colour, stirring occasionally. Carefully stir in berries, kirsch, and lemon juice. Cook for 30 seconds, just until first bubbles break the surface; remove from heat. If caramel mixture solidifies when berries are added, cook and stir a minute or two longer just until it melts.
Spoon hot strawberries into au gratin dish or individual dessert dishes and sprinkle with crumbled almond topping. Serve warm with vanilla ice cream.
Makes 4 to 6 servings.