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1
To macerate the strawberries: halve the berries, place in a bowl and sprinkle with half of the sugar.
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2
Set aside while you prepare the crumble.
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3
To make the crumble In a food processor, pulse all the ingredients together to a light crumbly texture, then press together and cut into 2-3cm cubes.
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4
Place on a small baking tray, cover and freeze for 1 hour until solid.
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5
Preheat the oven to 190C/Gas 5.
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6
Pulse the cubes of dough in a food processor to break into small pieces of crumble.
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7
Spread evenly on a baking tray to a 5mm thickness and bake for 7 minutes until golden brown.
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8
While still warm and pliable, cut out 4 discs with the 8cm cutter.
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9
Bake these for a further 3 minutes.
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10
To prepare the berries: put the water into a large, heavy-based saucepan, add the remaining 30g sugar and leave for a few minutes, then dissolve over a medium-high heat and cook to a very pale blond caramel.
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11
Immediately add the butter3, then the strawberries, lemon juice and kirsch, if using.
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12
Heat for 30 seconds.
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13
To serve: divide the warm strawberries between individual dishes and top each serving with a crumble disc.
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14
Add a scoop of raspberry sorbet, or vanilla ice cream, or a dollop or creme fraiche if you prefer.
