- 200g Plain Flour
- 100g Oats (Porridge/Rolled)
- 200g Butter (unsalted)
- 110g Caster Sugar
- 450g Strawberries (Framberry breed if you have them)
- 120g Caster Sugar
- 1 1/2 tbsp Cornflour
- 250g Loganberries
- 250g Tayberries
- 1 carton Custard
If using freshly picked and almost overripe berries, this percentage will give a sweet fruit filling, with a small, but noticeable tartness to it.
( a domestic oven will be fine, but I prefer the dry heat my WFO offers over the higher humidity cooking with a domestic oven)
This recipe has a lot of crumble.
- Rub all the ingredients for the crumble together with your hands, until a breadcrumb like consistency is formed. Some larger clumps are OK and indeed preferable.
- Spread out the mixture over a large baking tray and place in the wood fired oven at around 200C
- Keep an eye on the crumble, every 5 minutes, remove from the oven and break apart any really large pieces that have formed together due to the melting butter.
- Keep in the oven for ~15 minutes until the crumble is nicely browned all over. Remove when happy with the colour.
- Place the strawberries, sugar and cornflour into a pan, and heat gently until the sugar melts and the strawberries start to soften, about 15 minutes.
- Add the loganberry/tayberry mixture to the strawberries, stir in well, leave on the heat for 1 minute.
- In an oven-proof ceramic dish, approx 25cm x 25cm, place the berry mixture then coat liberally with the crumble mixture. Reserve a handful of the crumble mixture for a garnish on top of the custard.
- Bake the crumble for 5-10 minutes.
- Serve crumble with a good helping of custard, sprinkling some of the reserved crumble topping over the top of the custard.
- Change up the tayberry/loganberry mixture anyway you want to include other berries such as raspberries, blackberries, Japanese wineberries etc.
- Alter the amount of sugar to suit your tastebuds, more sugar to remove the subtle tarty tang, less sugar to increase the tartness!
- Add a nut of choice into the crumble topping. I love pecans and hazlenuts, but tend to use them too often, so decided not to include them by default in this recipe. Almonds would work well also.