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
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.
Top tip for making Strawberry crumble
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.