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