strawberry crumble


A decadent end to any meal is a light and refreshing dessert and this was a perfect end to ours.
This summer dessert is great for big kids!
It’s very quick to do with very little work and a very rewarding payout at the end.

So let’s get started

method

  1. make macerated strawberries which you can find in my other posts.
  2. to make the crumble pulse all crumble ingredients in food processor until combined
  3. bring mixture together by shaping with hands
  4. spread out on a tray to no particular thickness and freeze for around an hour
  5. heat oven to 200°c
  6. take from freezer and pulse into corse bread crumbs in food processor
  7. spread evenly on a paper lined oven tray (around 1/2cm think)
  8. cook for 8 mins then cut out rounds with a pastry cutter
  9. cook for a further 5 mins
  10. cool for 10 mins
  11. place on top of macerated strawberries and serve with vanilla ice cream or clotted cream

what you'll need

(crumble recipe adapted from Raymond Blanc’s Kitchen Secrets)

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