Nutrition Facts
Summer strawberry and raspberry crumble
Amount Per Serving
Calories 369
Calories from Fat 189
% Daily Value*
Fat 21g32%
Saturated Fat 6g38%
Trans Fat 1g
Polyunsaturated Fat 2g
Monounsaturated Fat 6g
Cholesterol 20mg7%
Sodium 62mg3%
Potassium 232mg7%
Carbohydrates 42g14%
Fiber 7g29%
Sugar 17g19%
Protein 8g16%
Vitamin A 251IU5%
Vitamin C 32mg39%
Calcium 81mg8%
Iron 2mg11%
* Percent Daily Values are based on a 2000 calorie diet.
Summer strawberry and raspberry crumble
Sweet, crunchy and creamy, this dessert is ready in under an hour.
Servings: 8
Calories: 369kcal
Equipment
- Ovenproof dish
- Mixing bowl
Ingredients
- 300 g strawberries
- 300 g raspberries
- 100 g light muscovado or caster sugar
- 100 g ground almonds
- 175 g plain flour
- 75 g cold butter diced
- 100 g flaked almonds
- clotted cream to serve
Method
- Preheat the oven to 200°C/180°C fan.
- Remove the stalks from the strawberries and cut any larger ones in half. Put the strawberries and raspberries into an ovenproof dish. Scatter over one tablespoon of the sugar, then scatter over the ground almonds.
- Put the flour and butter into a mixing bowl. Use your fingertips to rub the butter into the flour until it resembles breadcrumbs, then stir in the remaining sugar and flaked almonds.
- Scatter the mixture evenly over the fruit.
- Bake for 30–35 minutes until lightly golden.
- Serve with clotted cream.
Nutrition
Calories: 369kcal | Carbohydrates: 42g | Protein: 8g | Fat: 21g | Saturated Fat: 6g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 6g | Trans Fat: 1g | Cholesterol: 20mg | Sodium: 62mg | Potassium: 232mg | Fiber: 7g | Sugar: 17g | Vitamin A: 251IU | Vitamin C: 32mg | Calcium: 81mg | Iron: 2mg