Strawberry Crumble
Course: Dessert
Skill level: easy
Serves: 4 large ramekins
1 x 400 g punnet Jubilee Selections by Driscoll’s® strawberries, hulled and chopped roughly (reserve a whole strawberry to slice for decoration)
Zest of ½ lemon and juice of 1
Small handful of flaked almonds or pecans, chopped (optional)
Icing sugar, for dusting For the Crumble Topping: 125 g (4½ oz) plain flour
50 g (1¾ oz) butter, diced
50 g (1¾ oz) golden caster sugar
To Serve: icing sugar; vanilla ice-cream or cream.
1 Pre-heat the oven to 190 deg. C., 375 deg. F., Gas Mark 5.
2 To make the crumble topping, add the flour into a bowl then add the butter and rub it in using your fingertips; don’t rub it in as finely as you would for pastry as you need it a little lumpy to create a crispy topping. Stir through the sugar and put to one side.
3 Mix the strawberries with the lemon then divide between the ramekins. Scatter over the crumble mixture to cover each one.
4 Sit the ramekins on a baking tray and put in the oven to bake for about 30 minutes until bubbling and golden. Scatter over the nuts, if using, for the last 5 minutes of cooking.
5 Remove from oven and dust with icing sugar. Decorate each with a slice of strawberry and serve hot with ice-cream or cream.