Strawberry Oat Crumble

  • Total Time

    50m
    • Prep Time

      15m
    • Bake Time

      35m
  • Serves

    4


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

  1. Preheat the oven to 200°C (180°C fan, gas mark 6).

  2. Place the strawberries in a 20x25 cm (8x10 in) ovenproof dish and sprinkle over 30g of demerara sugar.

  3. In a food processor blend together the flour, remaining sugar and butter until combined.

  4. Add the pepper, nuts and oats and pulse until the nuts are roughly chopped.

  5. Tip the crumble mix over the strawberries, spread out evenly and press down.

  6. Use a fork to loosen the top a little and bake in the oven for 35 minutes until golden.

  7. Serve with clotted cream or custard.

Let's Bake

The easiest way to follow a recipe

Reviews

  1. Unfortunately there are no reviews for this recipe yet!

Leave Your Thoughts

We use cookies to provide you with the best browsing experience. By continuing to use this site you are agreeing to our use of cookies. To find out more, please read our cookie policy.

At Baking Mad we love cookies. We even place them on your computer. These ones don't contain chocolate chips, but they do allow us to provide you with the best experience. By continuing to use this site you are agreeing to our use of cookies. To find out more, please read our cookie policy. To bake some of your own, visit our cookie recipes page!

Close