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Strawberry Gooseberry Crumble {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 mins
Cook Time35 mins
Total Time4 hrs 50 mins
Course: Dessert
Cuisine: British
Servings: 8 people
Calories: 388kcal


  • 400 g strawberries
  • 300 g gooseberries
  • 50 g caster sugar
  • 2 tablespoons tapioca pearls
  • ¼ teaspoon ground ginger
  • ¼ teaspoon ground cinnamon
  • ½ teaspoon vanilla extract

Crumble Topping

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


  • 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 170°C.
  • Pour the fruit and the juice into the bottom of a baking dish and stir in the tapioca pearls.
  • 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.


Calories: 388kcal | Carbohydrates: 53g | Protein: 5g | Fat: 19g | Saturated Fat: 9g | Cholesterol: 34mg | Sodium: 82mg | Potassium: 282mg | Fiber: 5g | Sugar: 27g | Vitamin A: 500IU | Vitamin C: 39.8mg | Calcium: 67mg | Iron: 1.3mg