Strawberry crumble
A surprise dessert, great way of using up the strawberries that are too big, a bit squashly or have been frozen….a lovely way to bring a taste of summer to the table during winter months.
{{ text }}
{{ Math.floor(minutes/60) >= 1 ? Math.floor(minutes/60) + ' hour' + (Math.floor(minutes/60) > 1 ? 's' : '') : null }} {{ Math.floor(minutes%60) }} minute{{Math.floor(minutes%60) > 1 ? 's' : null }}
Servings
4 people
{{ new Date(seconds * 1000).toISOString().slice(11, 19) }}
Serves
{{ group.title }}
- {{ ((item.qty / initialServings) * servings).toFixed(2).replace(/\.00$/, '') }}{{ item.unit == 'tbsp' || item.unit == 'tsp' ? ' ' : null }}{{ item.unit }} {{ item.text }}
Ingredients
Equipment
Temperature converter
Volume converter
Weight converter
Top tips
Balsamic vinegar – a rich, dark, sweet and sour vinegar really brings out the flavour of the strawberries. Raspberries, loganberries or redcurrants make good additional fruits if you have a glut in the garden.
Method
Step {{currentStep + 1}}: {{ currentStepTitle }}
{{ currentStepText }}
Step 1
Turn on the oven to 200C/gas 6. Cut up any strawberries that are too big and place into a shallow ovenproof dish. Sprinkle over the caster sugar and Balsamic vinegar.
Step 2
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.
Step 3
Mix in the sugar and oatmeal to form a crumble topping. Evenly spread the crumble over the strawberries.
Step 4
Place on a baking sheet in the oven and cook for around 30-35 mins until crumble is lightly brown and the fruit is beginning to bubble round the sides.
Step 5
Serve hot with cream or ice cream or cold with crème fraiche.