Gluten-free strawberry & raspberry crumble

A classic treat back on the menu

Gluten-free strawberry & raspberry crumble

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%
  • Sugars 43.9g 49%
  • Protein 10.3g 21%
  • Carbs 66.1g 25%
Of an adult's reference intake
Recipe From

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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Recipe From

Jamie Magazine

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Method

  1. Recipe by Phillippa Spence
  2. 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.
  3. Serve with ice cream.
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