Gluten-free strawberry & raspberry crumble
We are searching data for your request:
Forums and discussions:
Manuals and reference books:
Data from registers:
Upon completion, a link will appear to access the found materials.
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
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
Recipe From
Jamie Magazine
By Phillippa Spence
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.