This is my summer twist on the classic autumn staple. The granola in the topping gives an added crunch (and you can pretend you are being slightly healthy). Tastes great served with strawberry and Pimms ice-cream.
For the crumble:
2 tablespoons caster sugar
150g plain flour
50g sugar (brown, caster or whatever)
Hull the strawberries and place them so they cover the bottom of an oven proof dish. Sprinkle over the 2 tablespoons of sugar.
Place the butter and flour into a bowl and rub together with your fingers until the mixture resembles corse bread crumbs.
Stir the sugar and granola into the butter and flour and then sprinkle on top of the strawberries.
Bake at 180 degrees C for around 20 minutes.
You'll know that its done when the strawberries start to bubble up round the edges.