Strawberry Crumble
A colourful, fruity crumble with almonds and a hint of rose.
Servings: 6 servings
Ingredients
FOR THE FRUIT MIX
- 800 g strawberries
- 4 teaspoons rosewater (or vanilla extract) (20ml)
- 60 g caster sugar
- 25 g ground almonds
FOR THE CRUMBLE TOPPING
- 120 g plain/all-purpose flour
- 80 g frozen butter
- 80 g demerara sugar
- 100 g flaked almonds
Equipment
1.5–2-litre/3-4-pint ovenproof pie dish
Instructions
Preparation:
- Set the oven to 220°C/ 200°C fan/ gas mark 7/ 425°F
- Hull the strawberries and cut large ones in half and put into the pie dishThe easiest way to remove the hulls is with a potato peeler.
For the crumble:
- Measure the flour into a large bowl
- Grate the butter and rub into the flour with your fingers. The idea is to rub your thumbs along your fingertips from your little fingers outwards. Otherwise, use a processor.If you don't have frozen butter, use it straight from the fridge and cut into cubes first
- When the mixture looks like fine breadcrumbs stir in the demerara sugar and flaked almonds
To assemble the Strawberry Crumble:
- Mix the rosewater, caster sugar, and ground almonds into the strawberries
- Pour the crumble over the fruit and level the top with a spoon or a knife
- Cook for about 35 minutes, The crumble will be a pale gold colour and some of the fruit juice will be bubbling up into it
- Serve with cream - or on its glorious own.
Notes
Everyday Cooks Tips:
- Serve hot or cold. The crumble will keep in the fridge for 3-4 days, covered with foil or cling film
- Make at least double quantities of the crumble mix and freeze the rest in a plastic bag or box. It keeps well for at least a month.