Strawberries were the first to adorn our shelves and this year they seem bigger, plumper and sweeter than last year. My children could finish a big punnet in no time so if I have a recipe in mind, I always have to mark the strawberries with a big sticker that says: "Do not eat!"
However, although our days are warmer and quite pleasant, nights are still a bit on the chilly side and it is then that my family is still looking for something warm and comforting. This Oatmeal and Almond Strawberry Crumble has the best of both worlds. The strawberries are fresh and tart, and the crumble provides rib-sticking goodness.
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Ingredients
• 1 kg fresh strawberries, hulled and halved
• 3/4 cup sugar
• Zest of 1 orange
• ½ cup of orange juice
• 1 tbsp cornflour or Mazeina
For the crumble:
• 3/4 cup flour
• ½ cup of brown sugar
• Pinch of salt
• 1 cup oatmeal or oats
• 125gr almond slivers
• 125gr cold butter
Mix the sliced strawberries with the sugar, cornflour, orange zest and orange juice. Place in individual cups or ramekins and make your crumble. Preheat the oven to 180C.
For the crumble, mix all the dry ingredients and grate in the cold butter. Mix thoroughly and sprinkle lavishly over the strawberry mixture. Bake for about 40 minutes or until the strawberry mixture is cooked and is bubbling out from underneath the crumble and the crumble is golden brown in colour.
Serve with a good drizzle of thick cream or creamy vanilla ice cream.
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