Long live this dessert, which delivers home-baked taste when you don’t have time to make a shortbread or pie. The crumble topping can be made up to 5 days ahead and stored in an airtight container in a cool place (but not in the fridge, which can make it go soggy). Serve the dessert layered in sundae dishes, cocktail glasses, or cut-glass tumblers.

I pint of strawberries, hulled
3 Tbs superfine sugar
1½ cups heavy cream
I pint vanilla ice cream

Slice the strawberries in half. Sprinkle with 2 tablespoons of sugar and marinate for at least 30 minutes. Whip the cream with 1 tablespoon of sugar, until thick.

Crumble Topping
1½ cups all-purpose flour
½ tsp salt
½ tsp grated nutmeg
½ tsp cinnamon
14 Tbs (2 Tbs shy of two sticks) butter, chilled and cubed
1/3 cup rolled oats

Preheat the oven to 360 degrees. Blend flour, salt, and spices in a food processor until mixed through. Add butter and oats, pulsing to the consistency of coarse breadcrumbs. Spread an even layer of the mixture on a 12×17 baking sheet and bake for 10 minutes, until golden brown. (Give a gentle stir halfway through, right on the baking sheet, to prevent the layer from getting too brown.) Remove from oven and cool completely before setting aside.

Assembly

Place a spoonful of strawberries in the bottom of each glass. Follow with a dollop of whipped cream, a layer of crumble, and a scoop of softened ice cream. Repeat crumble layer and add more strawberries. Top each sundae with whipped cream and a sprinkle of crumble.