Preheat the oven to 180C (350F). Whilst the oven is heating, stir together the all purpose flour, almond flour, sugar. Rub in slightly softened butter until fully combined (should leave clumpy bits), then stir through flaked almonds.
100 g plain flour, 100 g almond flour, 80 g sugar, 100 g butter, 40 g flaked almonds
In another bowl, place the hulled and halved strawberries and add the sugar, cornflour and vanilla extract and stir together until all the strawberries are fully coated.
600 g strawberries hulled and halved, 4 teaspoons sugar, 4 teaspoons cornflour, 1 tablespoon vanilla extract
Place the strawberry filling mix into an oven proof dish then sprinkle with white chocolate chunks.
50 g white chocolate
Pour the crumble mixture over the top of the filling. It may look like a lot, but it will cover it completely and also allow for a crumbly topping.
Bake for 40-45 minutes in the preheated oven until golden and brown and the strawberry filling is bubbling up around the edges.
Leave to stand for 5-10 minutes before serving with cream or ice cream.