1 1/4 cups rolled oats
1/2 cup wholemeal flour
6 tablespoons butter
2 tablespoons pear and apple concentrate
1 1/4 pound strawberries
2 teaspoons arrowroot
Heat oven to 350.
Mix oats and flour in a bowl. Melt butter with the apple and pear concentrate, then stir into bowl.
Puree half the strawberries in a food processor and chop the rest. Mist the arrowroot with a little of the strawberry puree in a small pan, then add the rest of the puree. Heat until thickened, then stir in chopped strawberries.
Spread half the crumble misture over the base of a shallow, ovenproof dish to form a layer at least 1/2 inch thick. Top with chopped and pureed strawberry mixture, then add the remaining crumble, patting it down gently. Bake for 30 minutes or until golden brown.
Serve warm or cold, with yougurt, custard, or cream.