Melt the butter. Place the butter in a small saucepan set over medium heat and allow it to melt completely. Set aside to cool slightly. Meanwhile, pre heat the oven to 160°C (320°F). Lightly grease and line the baking tin with baking paper, leaving plenty of overhang.

Make the crumble. In a large bowl, mix together flour, oats, sugar and salt. Pour in the cooled melted butter, and use fork to combine it all together, until the mixture resembles the texture of the wet sand. You want a combination of fine crumbs and chunky bits.

220 g plain flour,100 g oats,200 g unsalted butter,150 g sugar, caster or granulated,1 teaspoon salt

Bake the base. Transfer ⅔ of the crumble mixture into the baking tin, and press it firmly to form the base of the crumble. Use the back of measuring cup or a back of the spoon to smooth out the surface.

Place the remaining crumble mixture into the freezer until you will need it. Transfer the base into the oven, and bake for 15-20 minutes, or until golden brown. Remove from the oven.

Macerate the strawberries. Meanwhile, place chopped strawberries in a medium bowl. Sprinkle with 1 tablespoon of sugar and set aside for 5 minutes. After 5 minutes, discard the juices from the bottom of the bowl with strawberries, then add vanilla and strawberry jam. Mix well.

400 g strawberries,1 teaspoon vanilla bean paste,4 tablespoon strawberry jam

Add strawberries and crumble topping. Spread the strawberries on top of the base in an even layer. Remove the remaining crumble from the freezer and scatter it all over the strawberries in an even layer. Bake for another 30- 35 minutes, or until golden brown and bubbly.

Slice and enjoy! Remove from the oven and allow to cool for 10 minutes in the baking tin. Use overhang baking paper to gently lift the bake from the tin. Transfer to a chopping board and cut into slices.