Scrumptious Strawberry Crumble

3 punnets of strawberries, hulled and quartered (approximately 700gm of fruit in total)

1 tbsp cornflour

Juice of half a lemon

¼ cup caster sugar

½ tsp ground ginger

½ tsp ground allspice (or cinnamon)

½ tsp vanilla paste

1 cup of oats

1 cup of flour

½ tsp salt

¾ cup loosely packed brown sugar

½ tsp baking powder

⅓ cup The Good Oil Extra Virgin Sunflower Oil (Rapeseed also works well)

½ cup flaked almonds

2 tbsp demerara sugar (optional)

Heat oven to 175c. Lightly spray a 20cm x 30cm ovenproof dish with oil. To a large bowl, add the prepared strawberries, cornflour, caster sugar, ginger, allspice, vanilla and lemon and mix until well combined. Pour into the baking dish and spread out into an even layer.

In another bowl combine the oats, flour, salt, sugar, baking powder and oil. Use a spoon to mix thoroughly until all the dry ingredients are damp and the mixture holds together when you pinch a little between your fingers. Mix through the almonds then scatter the crumble topping evenly over the strawberries – sprinkle the top with the demerara sugar, if using.

Bake the crumble for 45 minutes, or until the top is golden brown and the edges are bubbling with strawberry juice. Remove from the oven and leave for 10 minutes to cool and set a little. Spoon the crumble into bowls and serve with your choice of custard, cream or ice cream.