Photo: Simon LambertA deliciously simple slice that tastes of summer. The sweet strawberry filling pairs beautifully with the oaty, ginger crumble. Buttery and crisp on the outside, soft in the centre and just the right amount of sweet. Ideal for afternoon tea or tucked into a lunchbox. Makes 20cm x 20cm tin Prep time 20 min Cook time 30-35min Skill easy Ingredients Strawberry filling 500g strawberries (fresh or frozen) 100g sugar 1 Tbsp water (if using fresh strawberries) 1 Tbsp cornflour, dissolved in 1 Tbsp cold water Oat crumble 155g butter, melted 155g (1¼ cups) plain flour 110g (1¼ cups) rolled oats 135g (⅔ cup) sugar, plus extra for sprinkling on top 1 tsp ground ginger ¼ tsp salt Method Preheat the oven to 160°C fan (190°C). Line a 20cm × 20cm baking tin with baking paper. Make the filling: Place the strawberries, sugar, and water (if using fresh) into a small saucepan. Cook gently over medium heat until the fruit softens and releases its juices. Lightly mash with a fork. Stir in the cornflour mixture and cook for 1–2 minutes until thickened. Set aside to cool. Prepare the oat crumble: In a large bowl, combine flour, oats, sugar, ginger and salt. Pour in the melted butter and mix until crumbly and evenly moistened. Press about two-thirds of the oat mixture firmly into the base of the lined tin. Spread the cooled strawberry filling evenly over the base. Scatter the remaining oat mixture over the top, pressing lightly. Sprinkle with a little extra sugar for crunch. Bake for 30–35 minutes, until golden and bubbling at the edges. Cool completely in the tin before cutting into slices.
