Very-berry oat crumble

Name: Very-berry oat crumble
Prep time: 20 min
Cook time: 25 min
Total time: 45 min
Ingredients: 100g plain flour; 50g rolled oats; 100g butter, cut into cubes; 50g golden caster sugar; 400g strawberry, hulled and halved if large; 100g golden caster sugar; 1 ½ tbsp cornflour; 500g mixed berry and currants, such as raspberries, blackberries, blueberries, redcurrants or blackcurrants; ice cream or custard, to serve

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Prep Time: 20 minutes

Cook Time: 25 minutes

Total: 45 minutes

Servings: 6

Author : Cassie Best

30 60 minutes 6 servings

Ingredients

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100 grams plain flour50 grams rolled oats100 grams butter, cut into cubes50 grams golden caster sugar400 grams strawberry, hulled and halved if large100 grams golden caster sugar1 ½ tbsp cornflour500 grams mixed berry and currants, such as raspberries, blackberries, blueberries, redcurrants or blackcurrantsice cream or custard, to serve

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Instructions

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Step 1

Heat oven to 200C/180C fan/gas Put the flour, oats, butter and sugar in a bowl, squash together with your fingers into a crumble texture, sprinkle over a baking tray and bake for 10 mins, stirring and roughly breaking up halfway through cooking. Can be done up to 2 days ahead, and stored in an airtight container.

Step 2

Meanwhile, put the strawberries, sugar and cornflour in a large pan. Stir together and set over a medium heat. Cook until the strawberries just start to release their juices and soften, then stir in the remaining berries. Transfer to an ovenproof baking dish.

Step 3

When the crumble topping is cooked, sprinkle it over the fruit, and place back in the oven for a further 15 mins until bubbling and golden. Leave for 5 mins before serving with ice cream or custard.