Easy Strawberry Crumble Served with Whipped Cream

Strawberry recipes are perfect for the summer months especially when served with cream. Strawberry crumble is not as popular as other crumbles such as apple and blackberry but it is it just as delicious. The fresh cream which is included as part of this recipe, makes for a refreshing light dessert that is perfect for an after-dinner treat.

The recipe is quick and easy to prepare which makes it the perfect recipe if you have limited time. The strawberries are chopped and placed in a baking dish and then covered with the delicious buttery crumble topping before being baked. The buttery crumble and the fresh whipped cream with the soft fruit go perfect together and the flavours are delightful.

You can use any fruit of your liking and I have tried this recipe with a range of fruits including peach, blackberries, plum and rhubarb. You can even spice it up with some cinnamon or nutmeg. If you prefer ice-cream, skip the cream part of the recipe and enjoy with ice-cream which is equally delicious.

Fruit variations of this crumble

This crumble uses strawberries but you can use any type of berries such as blueberries, raspberries and blackberries. You can even mix fruit. Some ideas of fruits you can mix are:

• Apple and blackberry
• Apple and raspberry
• Peach and raspberry
• Plum and raspberry
• Strawberry and raspberry

Ingredients for Strawberry Crumble

For the crumble and filling

• 200g plain flour (all-purpose flour)
• 80g butter (cubed)
• 80g granulated sugar
• 150g strawberries (washed and hulled)
• 40g caster sugar

For the whipped cream

• 150ml Double cream/heavy cream
• 1 teaspoon vanilla extract
• 15g icing sugar

How to Make Strawberry Crumble

1. For the strawberry crumble, preheat the oven to gas make 5/190^oC/375^oF then sift the plain flour into a mixing bowl and add the butter.

2. Begin to rub the butter into the flour using your fingers. Continue to rub until the mixture resembles breadcrumbs. You can use a pastry cutter also known as a pastry blender for this step.

3. Pour in the granulated sugar and mix until combined then set aside.

4. Chop the strawberries into quarters and transfer to a small ovenproof dish (approximately 22 x 15 cm). Sprinkle half of the caster sugar over the strawberries.

5. Sprinkle the flour mixture over the top of the strawberries, making sure the strawberries are completely covered with the topping then sprinkle the other half of the caster sugar onto the crumble.

6. Bake for 45 minutes or until golden brown. Allow the crumble to cool for around 15 minutes before serving. The crumble can be served warm.

7. For whipped the cream, add the double cream, vanilla and icing sugar to a cold bowl. Whisk until soft fluffy peaks are formed. Serve with the crumble still warm.

Recipe Tips

• This recipe makes a small sized crumble (approximately 22 x 15 cm) which serves 4. Double the ingredients and make a larger crumble that can serve up to 8.
• For best results, use room temperature butter. It will also make the butter easier to combine with the flour.
• You can whip the cream by hand using a wire whisk. This will take around 10 - 15 minutes. Using the whisk on a stand mixer or a handheld mixer will speed up the process.
• Cold cream whips better and faster so ensure the cream is taken out of the fridge only when you're ready to whip. Whip the cream in a cold bowl which you can place in the refrigerator for 10 minutes prior to using.
• This crumble can be served warm or cold. It can even be reheated in a microwave once cooled. Microwave a serving for 1 minute in a microwavable bowl.

Nutrition

Calories	Fat	Saturates	Carbs
665kcal	36.0g	22.3g	83.0g
Sugars	Fibre	Protein	Salt
42.9g	3.5g	5.6g	0.41g

Storage

Both the cream and the strawberry crumble should be stored in the fridge and can both last for up to 2 days.

Recipes that may interest you

• Amazing Vanilla Cupcakes with Whipped Cream Frosting
• The Most Delicious Tartlets with Strawberries and Cream
• French Toast with Strawberry and Blueberry Compote