First make the crumble as you can do this ahead. Put all the ingredients in a mixing bowl and mix well using your fingers. The mixture should be moist but dry and should be “clumpy” like the consistency of crumble you would normally put on top fruit crumbles.
Spread the mixture loosely and evenly on a parchment lined baking sheet and bake at 180C (350F) for about 15 to 25 minutes till the Crumble looks dry and is a golden brown. Let it cool completely on the baking sheet.
It may seem a little soft when it comes out of the oven, but it will crisp up once it cools. Then transfer it to an airtight container till needed. This recipe makes about 2 cups of crumble.
Then put the chopped strawberries, sugar, vanilla extract and the thyme in a glass bowl. Mix well, then cover with clingfilm and refrigerate for about 3 to 4 hours.
When ready to serve divide the mixture equally between four dishes or glasses. Whip the cream with the sugar till soft or stiff peaks form, according to your preference.
Divide this equally between the glasses by piling it onto the strawberries. Sprinkle some crumble over this and serve.