- Step 1
Preheat oven to 180C. Combine the strawberry, honey and vanilla in a bowl.
- Step 2
To make the nut crumble, place the flour in a large bowl. Use your fingertips to rub the butter into the flour until mixture resembles coarse breadcrumbs. Stir in sugar, macadamia nuts, hazelnuts and almonds.
- Step 3
Divide the strawberry mixture among six 250ml (1-cup) capacity ovenproof dishes.
- Step 4
Sprinkle over the nut crumble. Bake for 20 minutes or until the crumble is golden and the strawberry is tender. Serve with ice-cream or double cream.
Top crumble tips: Don't overwork your crumble topping when mixing it together or it can become more like a biscuit dough - you want it to resemble coarse breadcrumbs.
Use canned or frozen fruit if your favourite fruit isn't in season. Stone fruit, such as apricots, plums, peaches, nectarines and cherries, are perfect in crumbles.
Freeze basic crumble topping in a sealable plastic bag for up to four months. There's no need to thaw - simply sprinkle over your fruit mixture and bake.