Strawberry Crumble

Method

Turn on the oven to 200C/gas 6. Cut up any strawberries that are too big and place into a shallow ovenproof dish. Sprinkle over the caster sugar and Balsamic vinegar. Place the flour into a large bowl and cut up the margarine into it. Rub together with clean, cool hands until the mixture resembles fine breadcrumbs. Mix in the sugar and oatmeal to form a crumble topping. Evenly spread the crumble over the strawberries. Place on a baking sheet in the oven and cook until crumble is lightly brown and the fruit is beginning to bubble round the sides 30 - 35 minutes. Serve hot with cream or ice cream or cold with creme fraiche. Cook's Notes Raspberries, loganberries or redcurrant will make good addition fruit if you have a glut in the garden. Balsamic vinegar - a rich, dark, sweet and sour vinegar really brings out the flavour of the strawberries. PER SERVING 419 Kcal, fat 16.4g, saturated fat 0.1g, salt 0.4g, carbohydrate 66.2g, sugar 33g, fibre 2.7g