Ingredients

• 1 pound of fresh strawberries, hulled, halved and quartered if necessary
• 2 tablespoons thawed frozen raspberries (optional)
• ½ tablespoon rosewater (optional)
• 1 ½ tablespoons champagne
• 2 ½ tablespoons sugar
• 2 tablespoons flour
• ½ stick of unsalted butter (4 tablespoons)
• ½ cup flour
• ½ cup plus 2 tablespoons sugar
• Pinch salt
• ½ cup slivered almonds

Procedure

1. Preheat the oven to 350 degrees.
2. In a large bowl, toss together the strawberries, champagne, sugar, and flour. You can use the raspberries and rosewater if you choose, it adds a complexity of flavor, but they are completely superfluous. For a simpler flavor, just omit them.
3. In a food processor, pulse the butter, flour, sugar, and salt together until it forms coarse crumbs. Decant the mixture to a bowl, and add the almonds. Pinch the mixture until it forms thick crumbs.
4. Pour the strawberry mixture into a baking dish, and pack the crumble topping all over the top so it reaches the sides of the dish and amply covers the fruit. Bake for 40 minutes on a baking tray, and then, if the top has not sufficiently browned, leave under the broil for a couple of minutes until the crust is golden.