Strawberry crumble

Serves 4

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400g strawberries, hulled and halved

1½ tbsp caster sugar

60g plain flour

35g butter, cold

2 tbsp flaked almonds, plus extra for greasing

Vanilla Greek yoghurt

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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