Strawberry Crumble
Strawberry Crumble
©Vicki Scharer
Strawberry Crumble
©Vicki Scharer
For the crumble topping:
Ingredients (Serves 2)
30
g
butter
50
g
plain white flour
20
g
ground almonds
1/2
teaspoon
baking powder
1
pinch
salt
1
drop of vanilla essence
40
ml
buttermilk
20
g
brown sugar
10
g
chopped pistachios
For the filling:
Ingredients (Serves 2)
400
g
strawberries, fresh, tops removed and cut into quarters
1
tablespoon
brown sugar
1
tablespoon
cornstarch
lemon juice from half a lemon
- Preheat the oven to 190°C. Melt the butter and place to one side. For the crumble use a large bowl and mix the melted butter, flour, ground almonds, baking powder, salt, vanilla, buttermilk and sugar with a fork until you have a crumbly mixture.
- Separately, mix the cut strawberries with the brown sugar, cornstarch and lemon juice. Place the strawberry mix in the bottom of an ovenproof dish.
- Spread the crumble over the top ensuring it is evenly distributed. Then sprinkle the chopped pistachios on top. Place the strawberry crumble in the pre-heated oven for 25-30 minutes until the crumble topping is golden brown.
- Allow to cool briefly and then serve.
Step by step pictures of the preparation:
