- Servings : 4
- Cook Time : 30m
- Ready In : 40m
- 5 tbsps sugar, divided
- 200g plus 2 tbsps plain our, divided
- 800g strawberries, chopped
- 1/2 tsp sea salt
- 90g oats
- 4 tbsps melted butter
Preheat oven to 190°C.
In a bowl, whisk together 2 tablespoons of the sugar, 2 tablespoons flour, and the sea salt. Add the strawberries and toss to coat. Allow to sit for 10 minutes to bring out the flavour of the strawberries and to thicken their juices.
In another bowl, mix together the oats, remaining flour and sugar. Add the melted butter bit by bit until a loose crumble forms. Don’t over mix it.
Divide the strawberry mixture evenly between four ramekins. Top with the oat mixture, dividing the topping equally between the ramekins.
Place the ramekins on a half sheet pan to catch any juices that bubble out of the ramekin. Bake for 30 minutes. Allow to cool for 10 minutes before serving. Serve with fresh cream or ice cream.