600 g Strawberries
1 tb Balsamic vinegar
75 g Caster sugar
3 tb Plain flour
MMMMM----------------------CRUMBLE TOPPING---------------------------
75 g Plain flour
1 pn Salt
40 g Unsalted butter; in chunks
30 g Flaked almonds
30 g Desiccated coconut
40 g Caster sugar
Preheat the oven to 180°C/350°F/gas mark 4. Rinse the strawberries,
then hull them and cut into quarters (smaller berries need only be
cut in half). Drizzle the balsamic vinegar over the strawberries,
then toss through the sugar and flour until the fruit are well
coated. Tip into a 900 g loaf tin.
Combine the flour with a good pinch of salt, then rub in the butter,
in chunks, between your fingertips. Once the mixture's sandy in
texture, stir through the flaked almonds, desiccated coconut, and
caster sugar. Sprinkle the crumble mix over the fruit in a thick,
even layer, then bake in the preheated oven for 30-35 minutes, until
the crimson sweet strawberry juices are bubbling through, staining
the golden crumble top.
