Servings
  • 180 g plain flour 180 g plain flour
  • 80 g rolled oats 80 g rolled oats
  • 150 g unsalted butter chilled and cubed 150 g unsalted butter chilled and cubed
  • 130 g Tate & Lyle pure cane caster sugar 130 g Tate & Lyle pure cane caster sugar
  • 50 g soft light brown sugar 50 g soft light brown sugar
  • 1 tsp salt 1 tsp salt
  • 200 g fresh strawberries chopped 200 g fresh strawberries chopped
  • 3 tbsp strawberry jam 3 tbsp strawberry jam

Instructions

HOW TO MAKE THIS RECIPE

  • Preheat the oven to 170 C. Lightly grease and line the baking tin with baking paper.

  • In a large bowl, mix together the flour, rolled oats, caster sugar, brown sugar and salt.

  • Add chilled and cubed butter and rub it into the flour mixture using your hands, until the texture resembles breadcrumbs.

  • Transfer 2/3 of the crumble mixture into the baking tin, and press it firmly into the tin to form the base of the crumble. Use flat object to smooth out the surface, a measuring cup or a back of the spoon will work well.

  • Spread fresh strawberries on top of the crumble base, followed by the strawberry jam.

  • Top it up with the remaining crumble. Sprinkle it all over the strawberries, leaving few pieces of strawberries to show through if you would like.

  • Bake for 35- 40 minutes until golden brown and bubbly. Leave in the baking tin to cool for about 30 minutes, then transfer to a fridge for about an hour. Remove from the fridge and from the baking tin and slice into 9 equal squares. Enjoy!

Chef's Tip


  • You can use your favourite jam in this recipe
  • Make sure that the base of the crumble is packed and compressed into the tin
  • Allow the crumble to cool completely before slicing it