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For the crumble

For the fruit filling

  • 400g strawberry
    hulled and halved if large
  • 100g golden caster sugar
  • 1 ½ tbsp cornflour
  • 500g mixed berry
    and currants, such as raspberries, blackberries, blueberries, redcurrants or blackcurrants
  • ice cream
    or custard, to serve

Nutrition: per serving

  • kcal369
  • fat15g
  • saturates9g
  • carbs54g
  • sugars34g
  • fibre6g
    high
  • protein5g
  • salt0.3g
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Method

  • step 1

    Heat oven to 200C/180C fan/gas 6. Put the flour, oats, butter and sugar in a bowl, squash together with your fingers into a crumble texture, sprinkle over a baking tray and bake for 10 mins, stirring and roughly breaking up halfway through cooking. Can be done up to 2 days ahead, and stored in an airtight container.

  • step 2

    Meanwhile, put the strawberries, sugar and cornflour in a large pan. Stir together and set over a medium heat. Cook until the strawberries just start to release their juices and soften, then stir in the remaining berries. Transfer to an ovenproof baking dish.

  • step 3

    When the crumble topping is cooked, sprinkle it over the fruit, and place back in the oven for a further 15 mins until bubbling and golden. Leave for 5 mins before serving with ice cream or custard.

Recipe from Good Food magazine, July 2014

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Comments, questions and tips (20)

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Overall rating

A star rating of 4.2 out of 5.29 ratings

ameliaalicereid92259

This is a very butter-heavy crumble topping as others have stated, but as long as you know how to work with it it turns out perfectly. It will form a dough if you're not light-handed with it, so be delicate, and you do have to mechanically 'crumble' parts of the dough onto a baking tray to create…

gillarmstrong84169

question

Why is this recipe still here? The butter to flour ratio is wrong. Also the method lacks detail and states the incorrect method for crumble. When was ‘squash’ ever used to make crumble. That’s the completely wrong technique for a crumble

Fordwater

I too make this before reading the comments. Quite agree there’s far too much butter. Does anyone at GF ever read these comments?

LouHanson

If, like me, you make this recipe before reading the comments, I have managed to rescue the too wet crumble. After 10 minutes it was swimming in butter, like a thick soup, so I gave it an extra 5 minutes and then other 5, then stirred through lots of extra oats until the mixture seemed dry and…

Caron Bailey

I have just made this and it was delicious, I cooked for 5mins gave it a stir then cooked for a further 5 mins. I added walnuts which worked well

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