Strawberry fumble

    1 hour 10 min

    A perfect dish for summer when local strawberries taste best! It's a layered dessert of sweetened strawberries, crumbly oat biscuits and vanilla flavoured cream.


    Sussex, England, UK
    3 people made this

    Serves: 6 

    • 225g plain flour
    • Pinch of salt
    • 200g chilled, unsalted butter
    • 150g demerara sugar
    • 50g oats
    • 50g ground almonds
    • 400g strawberries, hulled and roughly chopped
    • 1 tablespoon caster sugar
    • 1 vanilla pod
    • 200ml double cream
    • 100ml plain yoghurt
    • 2 tablespoons icing sugar

    Prep:15min  ›  Cook:25min  ›  Extra time:30min resting  ›  Ready in:1hr10min 

    1. Preheat the oven to 180 C / Gas 4.
    2. To make the crumble; blend the flour, salt, butter, demerara sugar, oats and ground almonds in a bowl until it forms a crumbly dough. Form into small balls and place on a baking tray. They will flatten slightly as they cook.
    3. Bake in the preheated oven until golden brown and crisp, about 25 minutes.
    4. Mix the strawberries and sugar in a bowl and leave for 30 minutes. Transfer strawberries and their juices to small serving bowls.
    5. Scrape the vanilla pod seeds into the cream. Stir in the yogurt and icing sugar; whisk until peaks form. Top each dish with whipped cream and a crumble biscuit.

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