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Mini Strawberry Crumbles

by - Tuesday, June 10, 2014

Mini Strawberry Crumble Recipe at
Well hello there!

So it's been rather a while since I last posted a recipe... The garden has taken all of my attention lately but now that's all sorted, I thought it about time to get back in my apron!

These little crumbles are the perfect end to a barbecue and aren't too heavy as they're only small portions. Obviously you can use the same recipe to make one big crumble if you like, but I'd recommend doubling all of the ingredients if you do so.

  Mini Strawberry Crumbles  
Don't forget to refer to my Conversion Chart for your temperatures and weights.

Makes 6-7
Prep 20 mins
Cook 30 minutes

What you will need:
14 oz (400g punnet) strawberries
sprinkle of sugar

6 oz self-raising flour
3 oz butter
3 oz caster sugar

What to do:

Preheat the oven to 180 °C, and cover a medium-large baking tray with foil. Lay out your ramekins on the tray, then hull and slice the strawberries. (I cut each one into 4 slices). 

Lay the sliced strawberries over the base of each ramekin then pile more on top, until they cover up to half way. Sprinkle a small amount of sugar over the strawberries.

Mini Strawberry Crumble Recipe at

Next, put the flour and the butter into a food processor and blast until it looks like breadcrumbs. Pour in the sugar and blast again just long enough to allow the sugar to mix in. It is important not to over-blend the mixture as it will begin to turn to pastry if you're not careful!

(To make the crumble mixture without a processor, you can massage the flour and butter together with your fingers until it turns to a breadcrumb-like texture, then gently fold in the sugar, ensuring the ingredients are evenly mixed together.)

Next, spoon the crumble mix into the ramekins and fill to the top. Gently spread the crumble with your fingers to ensure all the strawberries are covered. Don't be afraid to pile the crumble mix high, as they can drop slightly in the oven.

Mini Strawberry Crumble Recipe at

Now place the tin on the middle shelf of your preheated oven for 30 minutes, or until the top of the crumble is just beginning to brown. Once it's turned a lovely golden colour, turn off the heat and leave to sit (I prefer to let it sit in the oven to keep warm) until you are ready to eat it.

Serve warm with custard or even just a glass of milk.

Mini Strawberry Crumble Recipe at

Delectable, sticky, gooey, fruity, crunchy, crumbly, perfect. Just, perfect!

I hope you're all enjoying this wonderful sunshine and have a fabulous week!

See you back here soon,

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  1. These look absolutely delicious. And I love how simple the ingredients are. Such a fun dessert for summer. We've been working in our garden too, hoping to have some fresh, homegrown veggies soon. So ready.:) Thanks so much for sharing at Inspire Me Wednesday. Featuring you in this week's issue.

  2. Congratulations! You've been featured on Wicked Awesome Wednesday! This recipe looks SO yummy, but honestly I'm more jealous of the heart shaped ramekins!! Feel free to stop by the website and pick up your "I've Been Featured!" button.

  3. Yum! I would love it if you joined and contribute your awesome posts at my link party at City of Creative Dreams, starts on Fridays :D Hope to see you there at City of Creative Dreams Link Party.


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