Wednesday, October 12, 2016

Gluten-free strawberry & raspberry crumble

“A great summer pudding and perfect if you’re cooking for someone with a gluten intolerance – no one will notice the difference ”
  • 300 g strawberries , hulled and halved
  • 300 g raspberries
  • 1 orange
  • 1/2 vanilla pod , the seeds of
  • 30 g sugar
  • 1 tsp cornflour
  • ice cream , to serve
  • For the crumble:
  • 100 g sugar
  • 100 g buckwheat flour
  • 100 g ground almonds
  • 100 g butter , cold and diced
  • Method

    1. Recipe by Phillippa Spence
    2. Preheat the oven to 180C/gas 4. Toss the berries, orange zest and a squeeze of juice, vanilla seeds, sugar and cornflour in a large bowl. Spoon into small, ovenproof dishes. For the crumble, mix sugar, buckwheat and ground almonds in a bowl. Use your fingers to rub in the butter, until large crumbs form. Sprinkle the fruit with the crumble and bake for 30 mins.
    3. Serve with ice cream.

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