Strawberry and vanilla summer crumble

Method

1. Heat the oven to 190°C/170°C fan/gas 5. Cut the green tops off the strawberries, giving each one a flat base. Put in a bowl and toss with the sugar, cornflour, vanilla and a squeeze of lemon juice, stirring until there are no dry patches of sugar/cornflour left. Arrange the strawberries pointy-side up in a baking dish in a single layer, as snugly as possible (eat any strawberries that don’t fit). Set aside at room temperature while you prepare the topping.

2. Put the butter and sugar in a food processor and whizz until creamy (or do by hand in a bowl). Add the flour and a pinch of salt and pulse a few times – don’t overwork the mixture.

3. Use your hands to squish, pinch and form the breadcrumb-like consistency into something more rubble-like; big pieces along with little pieces, kind of like gravel. If you have time, pinch off little pieces of the dough and roll into small spheres, putting them on a lined tray as you work.

4. Scatter the rubble over the strawberries, leaving the pointy tips of the berries sticking out of the top. Bake for 25-30 minutes until the strawberries are bubbling around the edges and the topping turns golden. Serve with a scoop of clotted cream on top.