Strawberry and rhubarb crumble
The fruit base for this crumble is simplicity
The crumble mix will come separately - it's a wholesome, delicious blend of toasted almonds, flour, brown sugar and oats mixed with cold butter till crumbly.
Fruit mix: Strawberries, rhubarb, caster sugar.
Crumble topping: Self-raising flour, brown sugar, rolled oats, slivered almonds, butter.
Frozen product. Once defrosted cook, and consume within 48 hours.
The crumble will come as two separate bags, one of fruit and one of topping.
You can dish it up family-style, spooning the defrosted fruit into a 1-litre ovenproof dish, strewing the crumble mixture on top and bake uncovered in a 180C oven for 20-30 minutes or until crisp and golden with jammy bits bubbling up the sides.
Alternatively, you could make individual crumbles in ramekins and reduce the cooking time to about 10 minutes to cook.