Gluten-free strawberry & raspberry crumble

Name: Gluten-free strawberry & raspberry crumble
Total time: 45 min
Yield: 4
Ingredients: 300 g strawberries; 300 g raspberries; 30 g sugar; 1 teaspoon cornflour; 1 orange; ½ a vanilla pod; 100 g sugar; 100 g buckwheat flour; 100 g ground almonds; 100 g cold butter

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

Jamie Magazine

By Phillippa Spence

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Ingredients

300 g strawberries
300 g raspberries
30 g sugar
1 teaspoon cornflour
1 orange
½ a vanilla pod
Crumble:
100 g sugar
100 g buckwheat flour
100 g ground almonds
100 g cold butter

Tap For Method

Jamie Magazine

By Phillippa Spence

Tap For Ingredients

Method

Preheat the oven to 180°C/350°F/gas 4.
Hull and halve the strawberries and put into a large bowl. Add the raspberries, sugar and cornflour. Grate in the zest of the orange and add a squeeze of juice, then scrape in the vanilla seeds. Toss together and spoon into 4 small, ovenproof dishes.
For the crumble, mix the sugar, buckwheat flour and ground almonds in a bowl. Dice the butter then use your fingers to rub it in, until large crumbs form.
Sprinkle the crumble over the fruit and bake for 30 minutes, or until the topping is golden and the fruit is bubbling.
Delicious served with ice cream.

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