I love Summer Time: Strawberry Crumble

The fact, that we didn't have a single piece of vegetable at home, made me go to our local market despite bad weather. Although it's summer, I can't count on weather as I live in London. I was originally going to buy vegetable, however as I saw those lovely strawberries - just £1 for two punnets, I couldn't leave them there. I knew instantly what I was going to use them for. I've already had another two punnets of strawberries in the fridge from the last week, and the apple crumble was so delicious and it had such a great success... so why not to try a strawberry version?

I think crumble became my favorite dessert, it's delightfully quick and easy to make and almost any fruit at home can be used. I like combination of strawberries and rhubarb but I didn't get any rhubarb at the market.

Strawberry Crumble
Serves 8

Note: when I made Apple Crumble last time it was too sweet for us so I decided to use less sugar this time - about 150g and I reduced the butter in this recipe as well to 180g. Actually I replaced porridge oats with our breakfast muesli again - it was great success last time!

200g plain flour
100g porridge oats
175g demerara sugar
180g unsalted butter, cubed at room temperature
1 handful raisins
Knob of butter for greasing

Fruit Base:
450g strawberries (halved if they are big)
50g demerara sugar (optional, depends on strawberry sweetness)

1 Preheat the oven to 180C/ 350F/ Gas 4.

2 Mix the flour, porridge oats and sugar in a bowl. Add the butter and rub between your fingers until it is the texture of breadcrumbs.

3 Place the fruit in a large greased ovenproof dish, sprinkle with the sugar and the raisins. (You can mix the raisins with the crumble mixture if you like instead of sprinkling them on top of the fruit.)

4 Top the fruit with the crumble mixture.

5 Bake for 30 - 40 minutes until the crumle mixture is starting to brown and the fruit mixture is bubbling.

You can serve the crumble with ice cream or custard. But I prefer it on it's own!