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Ingredients
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3 x 250g punnets strawberries, washed, hulled, halved
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60ml (1/4 cup) honey
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1 1/2 teaspoons vanilla bean paste
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Vanilla ice-cream or double cream, to serve
Nut crumble
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115g (3/4 cup) plain flour
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100g chilled butter, chopped
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100g (1/2 cup) firmly packed brown sugar
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45g (1/4 cup) macadamia nuts, coarsely chopped
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45g (1/4 cup) dry-roasted hazelnuts, coarsely chopped
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25g (1/4 cup) flaked almonds
Method
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1Preheat oven to 180C. Combine the strawberry, honey and vanilla in a bowl.
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2To 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.
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3Divide the strawberry mixture among six 250ml (1-cup) capacity ovenproof dishes.
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4Sprinkle 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
