This simple strawberry crumble harks back to the old recipes used by home cooks in the 1950s and 60s, when ingredients were scarce and simplicity was key. Serve with a dollop of custard or a scoop of vanilla ice cream and enjoy!
- 375g strawberries, hulled, halved
- 2 tbsp caster sugar
- 1/2 cup plain flour
- 35g butter
- 2 tbsp flaked almonds
- Preheat oven to 220C/200C fan-forced. Lightly grease a 16cm x 26cm shallow roasting pan. Add strawberries and half the sugar. Toss to coat.
- Combine flour and remaining sugar in a medium bowl. Add butter. Using fingertips, rub butter into flour mixture until mixture resembles breadcrumbs. Add almonds. Stir to combine. Sprinkle over strawberry mixture, pressing dough together with fingers to make small lumps.
- Bake for 15 minutes or until top is golden and crisp. Serve.