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Gluten-free strawberry & raspberry crumble

Gluten-free strawberry & raspberry crumble

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Gluten-free strawberry & raspberry crumble

A classic treat back on the menu

A classic treat back on the menu

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


  • 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

Recipe From

Jamie Magazine

By Phillippa Spence


  1. Preheat the oven to 180°C/350°F/gas 4.
  2. 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.
  3. 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.
  4. Sprinkle the crumble over the fruit and bake for 30 minutes, or until the topping is golden and the fruit is bubbling.
  5. Delicious served with ice cream.

Watch the video: Gluten Free Berry Crumble