Stars of the Week: Krislyn and Thea
This week, Class 3 visited Tuesley Farm and picked strawberries, raspberries and blueberries! Back at school, we used some of the strawberries to make fruit crumble.
We have learnt such a lot this week about the British countryside, food technology and our ‘plants’ topic in science!
Next week in Class 3… We will be participating in Sports Week!
Here’s the crumble recipe, if you’d like to recreate it at home!
Serves 4 (measurements are very approximate – adjust to taste)
Equipment: approx. 20cm ovenproof dish, or 4 individual pie dishes; knife and chopping board; mixing bowl and wooden spoon
Filling: Strawberries, cornflour, sugar
Topping: 1/2 cup plain flour, 1/2 cup oats, 1/4 cup sugar, 1/3 cup soft butter, 1 or 2 tsp cinnamon (optional)
First, hull the strawberries and cut larger ones into pieces.
Mix a small amount of sugar and cornflour together and coat the strawberries by tossing them in the mixture.
Put the strawberries in an ovenproof dish, about half full.
For the crumble topping, place all the ingredients in a bowl and stir to combine. The butter should be evenly distributed and the mixture should be fairly crumbly. If it looks much too dry, add another tablespoon of soft butter.
Spoon the crumble topping over the strawberries. Place in the oven for 35-45 minutes, or until lightly golden brown, at about 180C.
Leave to cool a bit and enjoy!