Strawberry apple crisp or crumble
Prep time
Cook time
Total time
Malta's strawberries start in January but if your harvest in summer, not to worry, this pudding is delish any time of year, warm (or cold!). Makes one large or 6-8 small ramekin size.
Recipe type: Warm Dessert
Cuisine: British
Serves: 6-8
  • 400g stawberries (give or take this amount; no need to be accurate)
  • 3-4 medium-large dessert apples
  • 250g plain flour
  • 125g unsalted butter
  • 100g Demerara sugar
  • 100g rolled oats
  1. Preheat oven to 180°C.
  2. Rub butter into the flour until the mix is like fine breadcrumbs (you can do this in a food processor).
  3. Add rolled oats and sugar and set aside while you peel, core and cube the apples roughly and slice up the strawberries. Combine both fruit in a bowl.
  4. Butter your cooking dishes, either one large souflet size or 6-8 small ramekins.
  5. Spoon the chopped fruits into the dish, leaving a couple of inches at the top.
  6. Spoon over the crumble topping evenly, patting down a little. Sprinkle a little more Demerara on top.
  7. Bake in the oven for 30-40 minutes (smaller dishes take less time) until lightly golden on top and some fruit has bubbled up a bit (that way, you know the fruit mix is cooked through).
  8. Serve immediately with cream or ice cream if desired. You can freeze crumbles and any leftover topping.
Recipe by The Red Bistro at