Ingredients Jump to Instructions ↓

  1. Topping:

  2. 125g plain flour

  3. 220g dark brown soft sugar

  4. 60g porridge oats

  5. 1/2 teaspoon cinnamon

  6. generous pinch nutmeg

  7. 110g butter

  8. 1 pinch salt

  9. 1kg strawberries, hulled and sliced

  10. 100g caster sugar

  11. 2 tablespoons cornflour

  12. 225ml water

Instructions Jump to Ingredients ↑

  1. Preheat the oven to 180 C / Gas 4.

  2. Mix together the flour, dark brown sugar, oats, cinnamon and nutmeg. Rub in the butter till evenly crumbly. Press just under half of the mixture in the bottom of a 23cm square tin. Sprinkle all of the sliced strawberries over the base.

  3. In a saucepan, combine sugar and cornflour. Stir in the water; bring to the boil over medium heat. Cook and stir for 2 minutes. Pour the mixture over the strawberries, then sprinkle with the remaining crumble topping mixture. Bake in the preheated oven for 1 hour. Serve with custard, cream or ice cream if desired.


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