Strawberry crumble recipe

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  • Vegetarian





Nutrition per portion

Calories 419 kCal 21%
Fat 16.4g 23%
  -  Saturates 0.1gg 1%
  -  of which Sugars 33gg 37%
Salt 0.4gg 7%

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.

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