Gluten-free strawberry & raspberry crumble

Name: Gluten-free strawberry & raspberry crumble
Total time: 45 min
Yield: 4
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; 100 g sugar; 100 g buckwheat flour; 100 g ground almonds; 100 g butter cold and diced

A classic treat back on the menu

“A great summer pudding and perfect if you’re cooking for someone with a gluten intolerance – no one will notice the difference ”

Serves 4

Cooks In45 minutes

DifficultySuper easy

Jamie Magazine Fruit Dinner Party Father's day Mother's day Sunday lunch

Nutrition per serving

Calories 611 31%
Fat 35.6g 51%
Saturates 13.6g 68%
Sugars 43.9g 49%
Protein 10.3g 21%
Carbs 66.1g 25%

Of an adult's reference intake

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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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