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
- 700g Strawberries
- 140g Silver spoon demerara sugar
- 115g Plain wholemeal flour
- 85g Butter (unsalted)
- 1 tsp Black pepper (ground)
- 100g Macadamia nuts
- 50g Porridge oats (rolled)
Utensils
- 20 x 25cm ovenproof dish
- Food processor
- Fork
We'd love to know how it went?
Was it yum? Did the recipe work well? Did you change any ingredients? Add anything?
Ingredients
- 700g Strawberries
- 140g Silver spoon demerara sugar
- 115g Plain wholemeal flour
- 85g Butter (unsalted)
- 1 tsp Black pepper (ground)
- 100g Macadamia nuts
- 50g Porridge oats (rolled)
Utensils
- 20 x 25cm ovenproof dish
- Food processor
- Fork