Strawberry crumble

(79 ratings)
Strawberry crumble
Strawberry crumble
  • Serves: 4

A surprise dessert and a great way of using up strawberries that are too big, a bit squashy or have been frozen


  • 400g strawberries, hulled
  • 25g caster sugar
  • 2tbsp balsamic vinegar
  • 150g plain flour
  • 75g hard margarine
  • 75g granulated sugar
  • 25g oatmeal

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.


  1. Turn on the oven to 200°C (400°F, gas mark 6).
  2. Cut up any strawberries that are too big and place into a shallow ovenproof dish. Sprinkle over the caster sugar and Balsamic vinegar.
  3. 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.
  4. 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).
  5. Serve hot with cream or ice cream or cold with creme fraiche.

Nutritional information per portion

  • Low
  • Med
  • High
  • 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.

Your rating

Average rating

  • 3
(79 ratings)

Your comments

comments powered by Disqus

FREE Newsletter