| Ready in: 45 minutes | 4 portions |
Ingredients
- 300g 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
Instructions
Step 1
Preheat the oven to 180°C/350°F/gas 4.
Step 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.
Step 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.
Step 4
Sprinkle the crumble over the fruit and bake for 30 minutes, or until the topping is golden and the fruit is bubbling.
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