Strawberry Gooseberry Crumble

This Gluten-Free Strawberry Gooseberry Crumble is a marriage of the best of this year’s sweet and tangy berries under a crisp and slightly chewy crumble topping.

Prep Time15

Cook Time35

Total Time4 50

Course: Dessert

Cuisine: British

Servings: people

Calories: 388kcal

Author: Georgina Hartley

Ingredients

400 g strawberries
300 g gooseberries
50 g caster sugar
4 tablespoons tapioca flour
¼ teaspoon ground ginger
¼ teaspoon ground cinnamon
½ teaspoon vanilla extract

Crumble Topping

80 g sweet rice flour (glutinous rice flour / mochiko)
60 g gluten-free oat flour
25 g tapioca flour
80 g whole almonds roughly chopped
150 g light brown sugar
125 g unsalted butter
½ teaspoon ground cinnamon
½ teaspoon ground ginger
¼ teaspoon salt

Metric - US Customary

Instructions

Hull the strawberries and top and tail the gooseberries then tip into a large bowl and toss with the caster sugar.
Cover the bowl with cling film and leave for at least 4 hours to macerate (overnight is okay).
Pre-heat the oven to 190°C/ 170°C fan assisted oven / gas mark 5.
Pour the fruit and the juice into the bottom of a baking dish and stir in the tapioca flour.
Sprinkle the ginger, cinnamon and vanilla extract over the fruit and stir in.
In a separate bowl mix the flours, almonds and sugars together then rub in the butter until it starts to clump together. I used the paddle attachment of a food processor for ease in this step but don’t take the crumble too far or it will be too sandy.
Cover the fruit with the crumble topping then place in the oven for 35-40 minutes until the top of the crumble is golden brown and the fruit is bubbling up from within.

Notes

Substitutions

You can swap the gooseberries for the same amount of blackberries.
You can swap the total sum of the gluten-free flours for plain all-purpose flour if you don't need it to be gluten-free. But please don't swap for an all-purpose gluten-free flour - the crumble recipe won't work.

Make ahead

This Strawberry Gooseberry Crumble can be made up to 3 days ahead of time. Just cover the dish with plastic wrap and store in the fridge. Re-heat in an oven pre-heated to 190°C/ 170°C fan assisted oven / gas mark 6 for about 25 minutes.

How to freeze

This crumble also freezes very well. Wrap the whole baking dish up in plastic wrap and aluminium foil. Double wrapped to avoid freezer spoilage. It will keep for up to 3 months. Defrost at room temperature overnight then re-heat as above.

Ingredient measurements

Please note when you see ‘grams’ listed as opposed to ‘millilitres,’ or any other term of measurement, that is not incorrect. I weigh all of my ingredients, including liquids, for accuracy.
US customary measurements for the ingredients provided are based on a conversion calculator. This recipe was tested with metric measurements and I recommend using a digital scale to weigh ingredients for the most accurate results. READ MORE >>> Why you should always weigh vs measuring with cups

Nutrition information

Please note that the nutrition information provided below is an estimate based on an online nutrition calculator. It will vary based on the specific ingredients you use. Please seek a professional nutritionist’s advice for further clarification.

The nutrition serving is for a single serving, assuming the crumble is portioned into 8 servings.

Nutrition