Strawberry Crumble

1st helping

I was inspired to bake something out of the strawberries because I grabbed 2 punnets at S$4.65, which was considered quite affordable. I baked 2 batches using one punnet each time and this has inspired me to consider other filling options like blueberries or apples in future.

Sliced strawberries

Strawberry Crumble:
For the crumble and base
11/4 cup of self raising flour
1/2 cup sugar
125g of cold butter (salted)
1/2 teaspoon cinnamon powder - Optional
5 teaspoons of beaten egg mixture

Strawberry filling
1 punnet of strawberry (250g)
2 teaspoon of cornflour
1/4 cup of sugar

• Preheat your oven to 180 deg.
• Slice the strawberries and mix the cornflour and sugar and leave them aside for later use.
• Put the flour, sugar, cinnamon powder and cubes of cold butter in a bowl.
• Use a fork and start mashing the butter in the flour to make it look like breadcrumbs.
• Once the mixture is like breadcrumbs, add in the egg mixture.
• Mix them until lumpy.
• Place half of the dough mixture on a baking pan (4"x8") and use your hands to press them down until the dough covers the bottom of the pan.
• Place the strawberries nicely on top.
• spread the crumble on top of the strawberries. You may wish to sprinkle some extra sugar or cinnamon.
• Bake for 20mins or until the fillings start bubbling. It will resemble like strawberry jam.
• Let cool completely before cutting them up.
• Stare your baked good in awe, pat yourself on the back and enjoy.

Notes:
The first crumble I did was too soggy because of too much egg. The second one has more crisp to it so it you like it crisp, add less egg to them.

Lining strawberries in the pan

The result!

2nd helping. Wish you could eat!