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.
Servings: 8 people
Calories: 388kcal
Ingredients
- 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
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 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.
Nutrition
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