This sweet and gooey strawberry crumble is sure to be devoured in one sitting.
Pair the crunchy, buttery crumble topping with the syrupy strawberries to make the ultimate after-dinner treat. Add a few drops of Balsamic vinegar to the mix to make the strawberry flavour sing. This strawberry crumble takes 30 minutes to cook till golden. Serve with a dollop of thick cream or vanilla custard.
- 400g strawberries, hulled
- 25g caster sugar
- 2tbsp balsamic vinegar
- 150g plain flour
- 75g hard margarine
- 75g granulated sugar
- 25g oatmeal
Turn on the oven to 200°C (400°F, gas mark 6).
Cut up any strawberries that are too big and place into a shallow ovenproof dish. Sprinkle over the caster sugar and Balsamic vinegar.
Place the flour into a large bowl and cut up the margarine into it. Rub together with clean, cool hands until the mixture resembles fine breadcrumbs. Mix in the sugar and oatmeal to form a crumble topping. Evenly spread the crumble over the strawberries.
Place on a baking sheet in the oven and cook until crumble is lightly brown and the fruit is beginning to bubble round the sides (30-35 mins).
Serve hot with cream or ice cream or cold with creme fraiche.
Top tips for making strawberry crumble:
We've used fresh strawberries here, but frozen strawberries (when thawed) make a suitable alternative.
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