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- Preheat the oven to 220˚C/200˚C fan/gas mark 7. Lightly grease a 16cm x 26cm shallow roasting tin with butter. Add the strawberries and half a tablespoon of the sugar and toss to coat.
- In a bowl, combine the flour with the remaining sugar. Use your fingertips to rub the cold butter the into flour mixture until it resembles breadcrumbs. Stir in the almonds.
- Sprinkle the crumble over the strawberry mixture. Bake for 15 minutes or until top is golden and crisp. Serve with vanilla Greek yoghurt.
Per serving: 183kcals, 9g fat (4.6g saturated), 24.3g carbs, 9.6g sugars, 2.9g protein, 2.8g fibre, 0.052g sodium
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