You will need (for two mini crumbles):
A few sprigs of mint
50g golden caster sugar and a little extra
Start by chopping the strawberries up into halves, quarters, slices and all sizes so that you have a varied texture when the crumble is cooked. Put the strawberries into a little dish or ramekin, until it’s just over three quarters full, then sprinkle over a few chopped mint leaves. Drizzle over a little elderflower syrup; I used around a tablespoon for each ramekin.
In another bowl mix together the flour and butter with your hands until you have a mix that resembles breadcrumbs. Then stir in the sugar. Top each little strawberry filled dish with the crumble and then sprinkle over a little extra sugar on top.
Put the dishes onto a baking tray and then into a preheat oven at 180C for 30-40 minutes or until golden brown on top.
I love that the strawberry juices leaked out over the edges, it makes you want to dive in and see what’s going on underneath the buttery crust. The strawberries broke down to make a gooey, sweet, red, fruit filling. The elderflower added its own flavour and slight syrupiness and the mint a fantastic freshness. The best bit, of course, is where the fruit meets the crumble; it was like strawberry jam covered shortbread. Surprisingly light and full of flavour this was a wonderful summer treat.