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Vanilla, honey & strawberry nut crumble

  • 0:20 Prep
  • 0:20 Cook
  • 6 Servings


  • 3 x 250g punnets strawberries, washed, hulled, halved
  • 60ml (1/4 cup) honey
  • 1 1/2 teaspoons vanilla bean paste
  • Vanilla ice-cream or double cream, to serve

Nut crumble

  • 115g (3/4 cup) plain flour
  • 100g chilled butter, chopped
  • 100g (1/2 cup) firmly packed brown sugar
  • 45g (1/4 cup) macadamia nuts, coarsely chopped
  • 45g (1/4 cup) dry-roasted hazelnuts, coarsely chopped
  • 25g (1/4 cup) flaked almonds


  • 1
    Preheat oven to 180C. Combine the strawberry, honey and vanilla in a bowl.
  • 2
    To make the nut crumble, place the flour in a large bowl. Use your fingertips to rub the butter into the flour until mixture resembles coarse breadcrumbs. Stir in sugar, macadamia nuts, hazelnuts and almonds.
  • 3
    Divide the strawberry mixture among six 250ml (1-cup) capacity ovenproof dishes.
  • 4
    Sprinkle over the nut crumble. Bake for 20 minutes or until the crumble is golden and the strawberry is tender. Serve with ice-cream or double cream.

Source: taste.com.au


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