Forget apple, forget rhubarb – the best crumble, is a strawberry crumble!
Strawberries may not be your go-to fruit when it comes to crumbles, but they’re the perfect way to put a summery spin on this traditional dessert. These beautiful juicy berries take on a wonderful sweet jammy flavour when heated and topped with a simple crumble mix this is sublime.
Ingredients (serves 4)
400g punnet Jubilee Selections by Driscoll’s strawberries, hulled and roughly chopped
Zest of ½ lemon and juice of 1
Vanilla ice cream or cream for serving
For the crumble topping
125g plain flour
50g butter, diced
50g golden caster sugar
Small handful of flaked almonds or pecans, chopped (optional)
Method
Preheat the oven to 190°C (170°C in a fan oven). To make the crumble topping add the flour into a bowl, then add the butter and rub it in using your fingertips. Don’t rub it in as finely as you would for pastry as you need it a little lumpy to create a crispy topping. Stir through the sugar and put to one side.
Divide the strawberries up between the ramekins then scatter over the crumble mixture to cover each one. Sit them on a baking tin and put in the oven to bake for about 30 mins until bubbling and golden.
Scatter over the nuts for the last 5 mins of cooking, if using. Remove from the oven and dust with icing sugar, decorate each with a slice of strawberry and serve hot with ice cream or cream.
Cook’s tip: For that amazing hot, cold sensation – serve these hot from the oven with a scoop of good vanilla ice cream
