Strawberry Shortcake Crumble

Strawberry Shortcake Crumble

How would you describe the taste of a strawberry to someone who hadn’t ever eaten one before? Soft and sweet obviously. But then, then? That’s where my descriptions falter. It tastes like…

I asked the smallest and current hardcore daily-strawberry-advocate.

“…it tastes…likkkkke… strawberry?” 

Obviously not feeling particularly poetic today my girl.

seasonal strawberries

Now the benefits of having a blog is being able to see what you were making a year ago, two years ago, (…or eek, 6 years ago?) I knew it was strawberry season, and I knew I wanted to make something easy. I looked at my recipe, scrutinised it for a second or two and then thought, yeah, I reckon I could go a step further in the making it even easier department.

Blend it!

And so I did.

Here’s the slightly tweaked version. Lots of seasonal strawberry goodness, and really low in processed sugar (1.4 tsp per serve.)

Now tell me, how would you describe the taste of a strawberry?

Strawberry Shortcake Crumble

Strawberry Shortcake Crumble (serves 7)

100g butter

1 tsp vanilla extract

zest of a whole lemon

1/4 cup raw sugar

75g almond meal

150g self raising flour

hulled, washed and roughly chopped strawberries

Pop strawberries into an oven proof ramekins. In a blender, add all of your remaining ingredients together and then spoon mixture on top of strawberries. Into an oven at 180C for about 20 or so minutes or until golden.

Ridiculously quick and easy.