Strawberry crumble cake

Ingredients
Filling:
•¼ C sugar
•½ C water
•1 C fresh strawberries, coarsely chopped
•1 Tbsp cornstarch
•1 Tsp lemon juice
Cake:
•1½ C all purpose flour
•½ C brown sugar
•1 Tsp baking powder
•1 Tsp ground cinnamon
•½ C cold butter
•2 Tbsp yogurt
•½ C milk
•½ Tsp vanilla essence
Topping:
•¼ C all purpose flour
•¼ C brown sugar
•2 Tbsp cold butter
•2 Tbsp sliced almonds
Preparation
1.Filling: In a saucepan, combine sugar, ¼ C water and strawberries. Bring to a boil over medium heat. Cook until the strawberries turn pulpy. Combine the cornstarch and remaining water in a small cup until smooth and add to the strawberries mixture. Cook for 2 more minutes or until thickened. Remove from heat and add the lemon juice. Cool.
2.Cake: In a large bowl, combine the flour, sugar, baking powder, cinnamon. Cut in butter and mix until the mixture is crumbly. In another bowl, mix yogurt, milk and vanilla; add to the crumb mixture and mix well. Spread two-thirds of the batter into a greased 9x9 –inch square baking dish. Spoon the filling over the batter. Top with the remaining batter.
3.Topping: Combine flour and sugar in a bowl. Cut in butter until mixture is crumbly. Stir in almonds. Sprinkle over the batter. Bake in a preheated oven at 350 F/180 C for 45 minutes or until a toothpick inserted near center comes out clean and top is lightly browned.
Serves
6-8 servings