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Gluten free Berry Crumble

Ready in: 45 minutes  4 portions


  • 300g 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


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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