This summer dessert takes only 20 minutes to make and 25 to cook. Cooking strawberries intensifies their flavor. So you could cook those ridiculous golf-ball sized fruits that pass for berries but uncooked taste and crunch like radishes.

1 3/4 pounds strawberries
1 ounce breadcrumbs
3 ounces sugar
4 ounces flour
4 ounces ground almonds
4 ounces butter, cut into cubes

Preheat oven to 375F.

Halve the larger strawberries, keeping smaller ones whole. Put into a large bowl and stir in the breadcrumbs then tip into a deep baking dish. In a mixing bowl put the flour, sugar and almonds then rub in the butter cubes with the tips of your fingers until you get crumbs. Spread this topping over the strawberries and bake for 25-35 minutes until gold on top. Rest for 10 minutes before serving with vanilla ice cream or whipped cream.