Strawberry crumble



A surprise dessert, great way of using up the strawberries that are too big, a bit squashly or have been frozen….a lovely way to bring a taste of summer to the table during winter months.

Top tip

Balsamic vinegar – a rich, dark, sweet and sour vinegar really brings out the flavour of the strawberries. Raspberries, loganberries or redcurrants make good additional fruits if you have a glut in the garden.


Ingredients checklist

Nutritional values

The nutritional value of this recipe:
kCals Fat Saturated fat Salt Carbohydrates Sugar Fibre
Values shown are approximate.
419 Kcal16.4g0.1g0.4g66.2g33.0g2.7g


Step 1

Turn on the oven to 200C/gas 6. Cut up any strawberries that are too big and place into a shallow ovenproof dish. Sprinkle over the caster sugar and Balsamic vinegar.

Step 2

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.

Step 3

Mix in the sugar and oatmeal to form a crumble topping. Evenly spread the crumble over the strawberries.

Step 4

Place on a baking sheet in the oven and cook for around 30-35 mins until crumble is lightly brown and the fruit is beginning to bubble round the sides.

Step 5

Serve hot with cream or ice cream or cold with crème fraiche.

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