Why has no one thought of this before? Cooking crumble like this means you can get it just as you like it, whether that’s soft or crunchy and golden. This really is the best way to make crumble but I have to put out a warning because it’s oh-so-pickable. Don’t end up eating it all!
- Yield: 4 Servings
- 14 oz (400 g) strawberries
- 1 tbsp caster sugar
- 2 tbsp Grand Marnier
- 2¾ oz (80 g) unsalted butter, chilled
- 4 oz (115 g) plain flour
- 2½ (75 g) caster sugar
- 2¾ oz (80 g) whole toasted hazelnuts, almonds, or pistachios
- Preheat the oven to 200°C (400°F/Gas 6).
- For the filling, simply quarter the strawberries and put in a bowl with the sugar and Grand Marnier. Give it a good stir and leave to sit.
- For the crumble, cut the butter into cubes and put in a bowl with the flour. Using your fingertips, rub together until the mixture resembles crumbs. Stir in the sugar and nuts.
- Spread the crumble out on a baking tray and cook for 15 minutes, then give it a stir.
- Return to the oven for a final 15 minutes, until light golden brown.
- Allow to cool, then serve scattered over the Grand Marnier strawberries.