Ingredients
For the crumble
- 100g plain flour
- 50g rolled oats
- 100g butter, cut into cubes
- 50g golden caster sugar
For the fruit filling
- 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
Method
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Heat oven to 200C/180C fan/gas 6. 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.
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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.
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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.