Strawberry & Almond Crumble Pots

For the crumble:

• 150g plain flour
• 75g melted butter
• 75g golden caster sugar
• Pinch of salt
• 2 tbsp flaked almonds

For the fruit filling:

• 500g strawberries, hulled and quartered
• 1.5 tbsp cornflour
• 1 tsp vanilla bean paste
• 2 tbsp water

Optional: Demerara sugar to sprinkle, yoghurt and strawberries to top

1. Pre heat your oven to 170ºc and arrange 4 ramekins on an oven safe tray.
2. Hull and quarter your strawberries and place them in a medium bowl. Add the vanilla bean paste, water and cornflour and mix well to ensure the strawberries are evenly coated.
3. In another bowl combine the flour, salt, sugar, melted butter and mix with a fork until the mixture resembled crumble topping. Some larger clumps and smaller pieces is ideal so don't worry if it seems unevenly mixed. Stir in the almonds.
4. Distribute the strawberries between the four ramekins and top with the crumble mix, filling to the top. Scatter over extra almonds and Demerara sugar if using.
5. Bake for 20-25 minutes, until bubbling and the tops are golden. Be careful if you are eating straight away as the fruit will be very hot.
6. Some serving ideas are: strawberry yoghurt, custard, ice cream or pouring cream - my personal favourite is a really good quality strawberry yoghurt and fresh strawberries (I love Bonne Maman)