With strawberries on special, we got a little over-eager with our shopping and had a full bucket waiting in the fridge, untouched and a little forlorn.
We were craving something sweet on Sunday, but didn’t have the willpower to leave our home for supplies – enter instantly satisfying, sweet, jammy and crunchy strawberry crumble.
I found two little slabs of peanut brittle in the cupboard which added a lovely extra crunch and nuttiness to the crumble – but if you don’t have, don’t stress. It’s a make-it-up-as-you-go-along crumble. Any nuts would be great, as would a little lemon zest. Naturally, any other fruit would also work – blueberries, raspberries, maybe some stone fruit?
4 tbsp caster sugar
1 tsp vanilla extract or seeds from 1 vanilla pod
For the crumble:
90g caster sugar
100g peanut brittle, smashed into small pieces
Preheat your oven to 200 degrees C. Place your strawberries in an ovenproof bowl and toss with the caster sugar and vanilla. Place the crumble ingredients (except the peanut brittle) in a food processor or blender until it forms rough breadcrumbs. Stir through the peanut brittle and scatter on top of the strawberries. Bake for 20-25 minutes. Serve warm with your choice of custard, ice cream or cream.