Method

• 1.
  Preheat oven to 240°C.
• 2.
  Place strawberries in a 25cm round, 1.25L (5-cup) baking dish. Add vanilla seeds and toss to combine. (The unused vanilla pod can be added to a jar of sugar to flavour it.)
• 3.
  Add orange zest, sugar and Pimm’s to dish and toss gently to combine. Transfer to the oven, reduce temperature to 190°C and bake for 10 minutes or until the fruit is soft but still holding its shape.

• 4.
  Meanwhile, for the topping, place almonds in a food processor and whiz until finely chopped. Add flour, sugar and a pinch of salt flakes, and whiz to combine. Add butter and pulse until the mixture resembles fine breadcrumbs. Add 2 tbs water and pulse until the mixture just comes together.
• 5.
  Dollop 12 spoonfuls of dough over the hot fruit. Return dish to oven for 25-30 minutes or until bubbling and golden. Serve with ice cream.