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Strawberry Oat Crumble

Juicy strawberries with a crunchy almond and oat crumble
Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes
Makes: 4 servings
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Ingredients
  

For the strawberries

  • 200 gms strawberries, rinsed well
  • 1 to 2 tbsps caster sugar, depending on sweetness of berries
  • 1/2 tsp cornflour

For the crumble topping

  • 1/4 cup all purpose flour
  • 1/4 cup rolled oats
  • 2 tbsps sliced or slivered almonds
  • 2 tbsps brown sugar
  • Pinch of salt if using unsalted butter
  • 3 tbsps butter, cold and cubed

Instructions

  • Preheat the oven to 175 C. Remove the stems off the strawberries and chop them into bite-sized pieces.
  • In a shallow baking dish (about 6 inches in diameter, or use a small square dish. The size of the dish isn't very crucial as long as it fits the strawberries and topping), combine the chopped berries, sugar and cornflour. Stir and set aside.
  • Now make the topping. In a bowl, combine the flour, oats, almonds, sugar and salt. Mix well, then add the cubed butter.
  • Rub the butter into the flour with your fingertips till you have a crumbly mixture. Scatter it evenly all over the strawberries.
  • Bake for 25 to 30 minutes until the top is lightly browned (if you want it extra crispy you can add a few more minutes to the bake time) and the strawberry juices are bubbling along the edges.
  • Allow the crumble to cool for 15 minutes, then serve with vanilla ice cream or cream! The juices will thicken further as the crumble cools. Store covered in the fridge for 3 to 4 days, but keep in mind that the topping will soften over time. Happy baking!