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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