Strawberry Crumble

Serve these quick and easy strawberry crumbles for a nutritious yet tasty dessert

  • Serves: 4
cals 339
Strawberry Crumble
  • 125g plain flour
  • 50g butter, diced
  • 50g golden caster sugar
  • 400g punnet Jubilee Selections by Driscoll’s strawberries, hulled and roughly chopped
  • 2 tbsp flaked almonds or pecans, chopped (optional)
  • 1 tsp icing sugar, to dust
  • 4 small scoops reduced-fat vanilla ice cream, to serve

Nutrition: per serving

  • cals339
  • fat13.3g
  • sat fat7.9g
  • carbs53g
  • sugar27.5g
  • fibre5.6g
  • protein4.7g
  • salt0.3g

Ingredients

  • 125g plain flour
  • 50g butter, diced
  • 50g golden caster sugar
  • 400g punnet Jubilee Selections by Driscoll’s strawberries, hulled and roughly chopped
  • 2 tbsp flaked almonds or pecans, chopped (optional)
  • 1 tsp icing sugar, to dust
  • 4 small scoops reduced-fat vanilla ice cream, to serve
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Method
  • Preheat the oven to 190C/fan 170C/ Gas 5.
  • Put the flour in a bowl, add the butter and rub it in using your fingertips, leaving it a little lumpy (this will help to create a crispy topping). Stir through the sugar and put to one side.
  • Set aside a few strawberry slices for decoration. Divide the remainder between four large ovenproof ramekins then scatter over the crumble mixture to cover each one. Place on a baking tray, put in the oven and bake for about 30 minutes until bubbling and golden. Scatter over the nuts for the last five minutes of cooking, if using.
  • Remove from the oven and dust with the icing sugar. Decorate each with a slice of strawberry and serve hot with the ice cream.

This recipe is from Driscoll’s Jubilee Selections, jublieestrawberries.co.uk

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Nutrition: per serving

  • cals339
  • fat13.3g
  • sat fat7.9g
  • carbs53g
  • sugar27.5g
  • fibre5.6g
  • protein4.7g
  • salt0.3g

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All of our recipes are accredited by Juliette Kellow, registered dietitian.