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I’ve used my go-to base gluten-free crumble recipe to create a spring version, studded with poppy seeds and perfumed with lemon and of course all those lovely berries! I’ve added a few raspberries alongside the strawberries, to add a little tang and extra flavour. You can just use all strawberries, but you’ll want to make sure your berries are full of flavour to begin with.
Serves 4–6
400g strawberries, hulled and halved
150g raspberries, fresh or frozen
finely grated zest 1 lemon
½ tsp vanilla extract
2 tbsp raw sugar
1½ tbsp gluten-free cornflour
vanilla ice cream, to serve (optional)
Crumble topping
½ cup ground almonds
½ cup brown rice flour
60g chilled butter
1/3 cup brown or raw sugar
⅔ cup sliced almonds
1 tbsp poppy seeds
finely grated zest 1 lemon
Preheat oven to 180°C.
Combine strawberries, raspberries, lemon zest and vanilla in a bowl. In a separate small bowl, combine sugar and cornflour and mix well before stirring through the berries until evenly distributed. Transfer to an oven-proof baking dish.
To make the crumble topping, combine ground almonds and brown rice flour in a bowl. Grate in the chilled butter and rub in until it resembles damp fine breadcrumbs. Mix in the sugar, sliced almonds, poppy seeds and lemon zest.
Scatter crumble over the top of the fruit and bake for 30–35 minutes or until the crumble is golden and the fruit bubbling up.
Serve warm with ice cream.