Strawberry Oat Crumble
About the bake
This strawberry oat crumble is simple and full of lovely textures and flavours. Perfect for using up leftover strawberries. We've used macadamia nuts but you could just as easily use pecans or hazelnuts for a stronger nuttier flavour. The key to this recipe is to leave enough of the demerara sugar left over for the crumble topping, allowing it to caramelise in the oven.
Method
Step 1
Preheat the oven to 200°C (180°C fan, gas mark 6).
Step 2
Place the strawberries in a 20x25 cm (8x10 in) ovenproof dish and sprinkle over 30g of demerara sugar.
Step 3
In a food processor blend together the flour, remaining sugar and butter until combined.
Step 4
Add the pepper, nuts and oats and pulse until the nuts are roughly chopped.
Step 5
Tip the crumble mix over the strawberries, spread out evenly and press down.
Step 6
Use a fork to loosen the top a little and bake in the oven for 35 minutes until golden.
Step 7
Serve with clotted cream or custard.
Ingredients
- 700gStrawberriesÂ
- 140gSilver spoon demerara sugarÂ
- 115gPlain wholemeal flourÂ
- 85gButter (unsalted)Â
- 1 tspBlack pepper (ground)Â
- 100gMacadamia nutsÂ
- 50gPorridge oats (rolled)Â
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