Do you feel like something special for an afternoon tea? This strawberry and citrus crumble is perfect for a summer’s afternoon with a china cup of berry infusion.
– makes 4 servings
½ cup brown sugar
1 cup of flour
½ tsp salt
½ tsp ground cinnamon
½ cup melted vegan margarine
Punnet of fresh strawberries, hulled and halved
½ the zest of an orange
2 Tbsp brown sugar
1 tsp freshly ground black pepper
A splash of balsamic vinegar
To prepare the crumble topping mix the dry ingredients together. Pour in the melted margarine slowly and swish around with your fingertips until clumps form. Wrap in cling film and store it in the fridge until filling is ready.
For the filling add all ingredients to a mixing bowl, mix with a wooden spoon. Cover with cling film and store in the fridge for a couple of hours. The filling is ready when a thick syrup has formed from the juices in the bowl.
Pre-heat the oven to 220° C
Grease four ramekins. Fill with the strawberry mixture three quarters of the way. Top with the crumble mixture.
Bake on the top shelf of the oven for 10-15 minutes until the crumble is golden.
Remove and let the crumbles stand for a few minutes before serving.
Delicious served either on their own. Or you can enjoy with vegan custard or Orley Whip.
Thank you to Jade from ‘The Wild Bulb’.
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