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Gluten-free strawberry & raspberry crumble
A classic treat back on the menu
Gluten-free strawberry & raspberry crumble
Serves 4
Cooks In45 minutes
DifficultySuper easy
Jamie Magazine
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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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Jamie Magazine
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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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