Strawberry Crumble

28 Jan

The last couple of days have been really hot, even by my standards (having lived in hot and humid Singapore). Its meant to be the hottest week its been in Melbourne over the last 10 years – therefore making it quite unpleasant to cook in the house or to do any baking at all. My activities include alot of lying flat on the floor boards under the air conditioning, alot of couch-potatoing involving very addictive Korean drama serials/tennis (Australian Open)/Dexter and other Big Sludgy Pork bun activities.

And then my first Delicious magazine of the year came in the mail this week. There’s this a wicked recipe on the front cover that I tried last night (on a 38 degree day) – It looked so good that I had to crank the oven… for just a little while to make this s scrummy treat. Its was very easy and extremely delightful.


Serves 4


  • 55 grams plain flour
  • 70 grams brown sugar
  • 50 grams butter
  • 2 punnets of strawberries (halved)
  • handful of small basil leaves
  • Icing sugar (for dusting)
  • Crème fraîche (to serve)


  1. Place the flour, sugar and butter in a bowl and rub in with your fingers until they resemble bread crumbs.
  2. Line a flat baking tray and press the mixture into the tray until flat.
  3. Bake in a preheated the oven at 200 degree Celsius for 20 minutes or until the crumble turns golden brown.
  4. Place the strawberry halves in a baking bowl and place in the oven for 5 minutes.
  5. Now we assemble the crumble in bowls/large ramekins.
  6. Use your fingers to break up the crumble.
  7. Sprinkle a little crumble in the bottom of the bowl.
  8. Spoon some strawberries into the bowl on top of the crumble.
  9. Sprinkle more crumble over the berries.
  10. Place some basil leaves over the top and dust with icing sugar.
  11. Serve with a generous dollop of Crème fraîche or berry yogurt.

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