Strawberry Crumble

Serves 4

Preparation 20 minutes

Cooks in 15-20 minutes

The strawberries take on a wonderful sweet jammy flavour when heated – topped with a simple crumble mix, this is sublime


  • 400g punnet Jubilee Selections by Driscoll’s® strawberries, hulled and roughly chopped
  • Zest of ½ lemon and juice of 1
  • Vanilla ice cream or cream for serving

For the crumble topping

  • 125g/4oz plain flour
  • 50g/2oz butter, diced
  • 50g/2oz golden caster sugar
  • Small handful of flaked almonds or pecans, chopped (optional)


  1. Preheat the oven to gas 5/190C (170C in a fan oven) To make the crumble topping add the flour into a bowl then add the butter and rub it in using your fingertips, don’t rub it in as finely as you would for pastry as you need it a little lumpy to create a crispy topping. Stir through the sugar and put to one side.
  2. Divide the strawberries up between the ramekins then scatter over the crumble mixture to cover each one. Sit them on a baking tin and put in the oven to bake for about 30 mins until bubbling and golden. Scatter over the nuts for the last 5 mins of cooking if using. Remove from oven and dust with icing sugar, decorate each with a slice of strawberry and serve hot with ice cream or cream.

Cook’s tip: For that amazing hot, cold sensation – serve these hot from the oven with a scoop of good vanilla ice cream