- Serves: 4
Ingredients
- Quick jam
- 500g strawberries
- 425g caster sugar
- ½ lemon, juiced
- Crunch topping
- 50g demerara sugar
- 50g butter
- 50g plain flour
- 50g jumbo oats
- 120g strawberries, halved or quartered
- 150g double cream
We love strawberry season! And here is a simple twist on the classic pairing.
- Make the jam; boil the 500g strawberries with the caster sugar and lemon juice for 15 minutes. Chill. Note: this will make more than you need, but that’s no bad thing!
- Make the crunch topping by rubbing the butter into the oats and flour to form breadcrumb consistency and mixing through the demerara. Bake in the oven at 180c for about 20 minutes or until browned. Set aside to cool
- Whip the double cream until just thickened
- Serve the jam on the bottom of the bowl, top with fresh strawberries, then the double cream and top with the crunch
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