Strawberry crumble
A surprise dessert and a great way of using up strawberries that are too big, a bit squashy or have been frozen
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Serves: 4
Ingredients
Raspberries, loganberries or redcurrants will make good addition fruit if you have a glut in the garden. Balsamic vinegar, a rich, dark, sweet and sour vinegar really brings out the flavour of the strawberries.
- 400g strawberries, hulled
- 25g caster sugar
- 2tbsp balsamic vinegar
- 150g plain flour
- 75g hard margarine
- 75g granulated sugar
- 25g oatmeal
Method
- 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.
Nutritional information per portion
- Calories 419(kcal)
- Fat 16.4g
- Saturates 0.1g
- Sugars 33.0g
- Salt 0.4g
This nutritional information is only a guide and is based on 2,000 calories per day. For more information on eating a healthy diet, please visit the Food Standards Agency website.
Guideline Daily Amount for 2,000 calories per day are: 70g fat, 20g saturated fat, 90g sugar, 6g salt.
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