Ingredients

225g

unsalted butter, melted and cooled, plus extra for greasing

350g

plain flour

1.5 tsp

Steenbergs ground cinnamon

1 tsp

Steenbergs ground cardamom

200g

caster sugar, plus 1 tbsp for the strawberries

4 tbsp

oats

50g

roasted chopped hazelnuts

2 tbsp

demerara sugar

225g

strawberries, hulled & chopped into roughly 1cm pieces

2 tbsp

cornflour

1 tbsp

lemon juice

5 tbsp

strawberry jam

A delicious snack to make with summer strawberries - wholesome oats, flavoursome spices and a crunchy topping - and it slices up perfectly to take on a picnic!

Prep time: 25 mins

Cook time: 1 hour

Serves 12

Method

Grease and line the base and sides of a 12 x 8 inch loose bottomed baking tin with baking paper. Preheat the oven to 200°C (180°C fan) gas mark 6.
In a mixing bowl combine the butter, flour, spices and sugar with a pinch of salt. Use your hands to lightly knead the mixture until it just comes together, then set aside 150g of this mixture. Tip the larger amount into the prepared tin then use the back of a spoon to press the mixture into the tin until it is level. Bake for 20 mins, until golden brown and it feels firm to the touch. Set aside to cool slightly.
Meanwhile, add the remaining 150g of the mixture to a bowl with the oats, hazelnuts and demerara sugar, stirring until it is well combined but there are still some larger clumps. In a separate bowl gently combine the strawberries with the cornflour, lemon juice and remaining 1tbsp sugar.
Warm the jam in the microwave for 20-30 seconds until loosened, or in a small pan over a low heat. Once the streusel base is baked, top with the warmed jam and spread with the pack of a spoon to cover the surface. Scatter over the strawberries, making sure they are spread evenly across, then top with the crumble mixture.
Bake for 35-40 mins, until bubbling and golden brown. Leave to cool completely before slicing and serving.