Strawberry Crumble

1. Use 1/2 cup if the strawberries are not that sweet or if you have a sweet tooth. Use 1/3 cup if your strawberries are really ripe and sweet.

2. I use a 1.5L / 1.5 Qt / 6 cup, 18 x 26 cm / 7 x 11" oval shape, or thereabouts. A large pie dish should work well. A 20 cm / 8" square pan is too small - you could put leftovers in a ramekin or similar.

3. GENERAL NOTES: * The strawberries will soften and some will break down, some will hold their shape better. That's just the way it is! * It's really important to wait until you see syrup bubbling up all around the edges of the pan and the top is deep golden as this is the sign that the syrup has thickened adequately in the middle. Otherwise when you break into the crumble, you'll be greeted with a pool of water. IF THIS HAPPENS just put it back in the oven. * The thickness of the syrup will vary from a perfect syrup consistency to chunky strawberry sauce-like. It just depends on the juiciness of the strawberries. Both are great. Also, it thickens as it cools.

3. Make ahead - Assemble crumble, cover and set aside (fridge if hot weather). Chop strawberries, store in airtight container. Then toss strawberries in cornflour, sugar, water, vanilla, and assemble crumble. DO NOT leave the strawberries sitting around coated in the sugar, it makes it sweat and soften too much.

4. Nutrition per serving, excludes ice cream.

Nutrition Facts Strawberry Crumble Amount Per Serving Calories 444 Calories from Fat 135 % Daily Value* Fat 15g23%Saturated Fat 8g50%Cholesterol 36mg12%Sodium 15mg1%Potassium 464mg13%Carbohydrates 74g25%Fiber 5g21%Sugar 42g47%Protein 5g10% Vitamin A 450IU9%Vitamin C 117.6mg143%Calcium 98mg10%Iron 2.5mg14% * Percent Daily Values are based on a 2000 calorie diet.