for baking dish 30×20 cm
• 1-1½ kg fresh strawberries, hulled
• 3 tbs demerera sugar, for strawberries
• 1 tbs cornstarch
• 150 g oats
• 100 g flour
• pinch of salt
• 100 g cold butter, diced
• 100 g demerera sugar
• 1 tbs honey
Preheat the oven to 180°C.
Put the strawberries into your dish and sprinkle over them the sugar and cornflour. Mix well.
In a food processor, combine the flour, oats, demerera sugar and salt. Pulse until mixed. Add the butter. Pulse until the butter is the size of peas.
Add honey and mix. Sprinkle the mixture over the strawberries, covering the strawberries in an even layer. Drizzle a bit of honey over the crumbs.
Bake in the oven for 35-40 minutes or until the filling is bubbling and the top is golden. Leave to stand for 10 minutes before serving with vanilla ice cream.