I love strawberries and they are at their best during the British summer.  I do sometimes get a little carried away and buy more then we can eat in a day.  Unfortunately strawberries really need to be eaten within a day or two of picking before they go a little soft. This is the time I make strawberry crumbles. I make this as a tray bake and are so moreish it’s difficult to only eat one square!

You will need:

Base:

• 215g plain flour
• 190g butter
• 60g caster sugar

Filling:

• I x 400g punnet of strawberries

Topping:

• 90g Rolled oats
• 90g Plain flour
• 90g Butter
• 90g Caster sugar

Method:

• Pre-heat the oven to 170degreesC
• Grease and line a tray bake tin, mine is 23cm x 33cm
• Combine the flour and sugar using your hands mix in the butter until this comes together to form a ball of dough.
• Turn this out into to the prepared tin and carefully spread with either the back of a spoon or a mini roller.
• Cook for 10mins.
• Slice the strawberries (remove the storks and green leafy bits) and arrange evenly over the short bread.
• Combine all the topping ingredients together, mix until you have a good crumble mix.
• Spread evenly over the strawberries and press lightly.
• Cook for about 45mins, or until golden on the top.
• Allow to cool on a cooling rack before cutting into squares and serving.

Top Tip:

You don’t have to precook the shortbread base, however if you don’t the base will go soft very quickly! It is still fine to eat, it’s just very soft and chewy.