Strawberry crumble

ice cream

chopped nuts of your choice

a little water

sugar to taste

30g vegan butter

sugar adjust to taste

1 tsp ornstarch

150g strawberries

50g allpurpose flour or a glutenfree alternative

lemon juice and zest

Step 1

In a saucepan, mix the sliced strawberries with cornstarch, sugar, a splash of water, lemon juice, and lemon zest.

Step 2

Heat the mixture over medium heat, stirring constantly, until it thickens and the strawberries release their juices. set aside.

Step 3

In a separate bowl, combine vegan butter with the flour and sugar until you get a crumbly texture.

Step 4

Stir in the chopped nuts to the crumble mixture.

Step 5

Preheat oven to 350°f (175°c).

Step 6

Pour the strawberry filling into a baking dish.

Step 7

Sprinkle the crumble topping evenly over the strawberries.

Step 8

Bake in the preheated oven for about 25-30 minutes or until the topping is golden brown and the strawberries are bubbling.