Jamie Oliver

Gluten-free strawberry & raspberry crumble

A classic treat back on the menu

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Gluten-free strawberry & raspberry crumble

Serves 4
Cooks In45 minutes
DifficultySuper easy
Nutrition per serving
  • Calories
    611
    31%
  • Fat
    35.6g
    51%
  • Saturates
    13.6g
    68%
  • Protein
    10.3g
    23%
  • Carbs
    66.1g
    25%
  • Sugar
    43.9g
    49%

Of an adult's reference intake

Fat

We all need to eat a small amount of fat because it protects our organs and helps us grow. But we need to be careful about how much fat we eat and what kinds of fat, because in higher levels it’s associated with weight gain, diabetes, cancer and heart disease

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Recipe From

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Nutrition per serving
  • Calories
    611
    31%
  • Fat
    35.6g
    51%
  • Saturates
    13.6g
    68%
  • Protein
    10.3g
    23%
  • Carbs
    66.1g
    25%
  • Sugar
    43.9g
    49%

Of an adult's reference intake

Fat

We all need to eat a small amount of fat because it protects our organs and helps us grow. But we need to be careful about how much fat we eat and what kinds of fat, because in higher levels it’s associated with weight gain, diabetes, cancer and heart disease

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Ingredients

  • 300 g strawberries , hulled and halved
  • 300 g raspberries
  • 1 orange
  • 1/2 vanilla pod , the seeds of
  • 30 g sugar
  • 1 tsp cornflour
  • ice cream , to serve
  • For the crumble:
  • 100 g sugar
  • 100 g buckwheat flour
  • 100 g ground almonds
  • 100 g butter , cold and diced
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Method

Recipe by Phillippa Spence

Preheat the oven to 180C/gas 4. Toss the berries, orange zest and a squeeze of juice, vanilla seeds, sugar and cornflour in a large bowl. Spoon into small, ovenproof dishes. For the crumble, mix sugar, buckwheat and ground almonds in a bowl. Use your fingers to rub in the butter, until large crumbs form. Sprinkle the fruit with the crumble and bake for 30 mins.

Serve with ice cream.

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