Each year we grow so many strawberries in the garden that it’s hard to know what to do with them. But, a favourite dessert for the whole family is crumble – whatever the weather. Making a strawberry crumble made complete sense and although I love it with custard you could serve it with fresh cream or ice cream instead for a really summery feel.
- 600g strawberries
- 4 tsp vanilla extract
- 50g caster sugar
- 25g plain flour
- 240g plain flour
- 150g butter
- 225g caster sugar
- 100g porridge oats
- Preheat the oven to 200C
- Hull the strawberries and place them in an oven proof dish. Sprinkle over the rest of the filling ingredients.
- In another bowl, mix the topping ingredients until they resemble breadcrumbs. Pour over the strawberry mixture.
- Bake in the oven for 30 minutes or until nicely browned on top and bubbling at the edges.
- Serve immediately with cream or custard.