sounds a bit odd doesn't it? Being typically English I am always seduced by a tray of strawberries, artfully presented in a little wooden crate, even if it's only a few weeks until my own strawberries will be ready. The trouble is that April has been fairly wet, not exactly the weather for sitting outside eating strawberries so I came up with this recipe where the crumble topping is enriched with nuts and oats. It's a quick and simple dish that also works well if you have some overripe strawberries that need using up.
The hot strawberries make a delicious sauce so serve it warm with some cream or with some proper custard.
Wash and hull the strawberries and cut into even sized pieces. Mine were quite large so I cut them into quarters. Place in a pie dish and sprinkle over the icing sugar. This will help to absorb some of the juice.
Pulse together the flour and butter until combined, or use a fork or your hands. Stir in brown sugar, oats, chopped walnuts and ground almonds.
Stir in some freshly grated ground nutmeg (or ready ground).
Spread the crumble mix over the strawberries and press down lightly. Fluff up the top slightly by dragging a fork across.
Bake in the oven at 190 degrees for about 30 minutes until golden brown and bubbling.
This crumble topping goes well with any fruit, although I prefer to add cinnamon with apples. If you want to be really naughty you could use banana and a couple of tablespoons of chocolate chips.
What's the strangest crumble you've had?
A quick strawberry crumble enriched with oats, walnuts and almonds
- 450g strawberries
- 2 tbsp icing sugar
- 125g plain flour
- 125g butter
- 125g brown sugar
- 50g rolled oats
- 60g chopped walnuts
- 50g ground almonds
- 2tsp ground nutmeg
- Wash, hull and cut the strawberries into bite sized pieces.
- Place the strawberries in a pie dish and sprinkle over the icing sugar.
- Use a processor to pulse the butter and flour together and then stir in the remaining ingredients.
- Spread the crumble mix over the strawberries and lightly firm.
- Use a fork to create texture on the surface before baking at 190 degrees C for about 30 minutes.
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