Strawberry crumble

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

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.

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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.

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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.