The Sunday Mail
THIS simple yet delicious strawberry crumble is all about topping featuring ginger and walnuts, in addition to oats. Serve with a scoop of vanilla ice cream to take this summer dessert over the top.
Ingredients
One cup all-purpose flour
Three-quarter cup old-fashioned rolled oats
Three-quarter cup chopped walnuts
One-and-half teaspoons ground ginger
One cup packed light brown sugar, divided
Half cup salted butter, melted
Two tablespoons cornstarch
Two tablespoons white balsamic vinegar
Two-and-half pounds (1,1kg) fresh strawberries, hulled and quartered
Vanilla ice cream for serving
Directions
- Preheat the oven to 350 degrees F (175 degrees C). Grease an 11×7-inch baking dish.
- Stir together flour, oats, walnuts, ginger and three-quarter cup brown sugar in a bowl. Add butter; using your hands, stir mixture until moistened and coarse crumbs form.
- Stir together corn starch, vinegar and remaining quarter cup brown sugar in a large bowl until combined, then stir in the strawberries. Transfer to the prepared baking dish and top with crumble mixture.
- Bake in preheated oven until the strawberries are tender, mixture is rapidly bubbling around all edges and top is golden, for 45 to 50 minutes.
- Remove from oven and let sit at room temperature, for about 10 minutes. Serve warm with vanilla ice cream. — allrecipes
