What do you do with all the mushy fruit left over from the picnic fruit salad? Pick the berries out and make a crumble from them. You can use any kind of berries or fruit with this recipe but this time I used a combination of strawberries, blueberries and raspberries because that's what I had left to use up. The crumble is so good you would NEVER guess it's not made from wheat. I have fed it to the fussiest of wheat eaters, not telling them it was gluten free, and they didn't even notice!
750g fresh berries (or other fruit like rhubarb or peaches)
2 tbsp orange juice
75g butter (softened)
175g gluten free flour (I use Doves Farm Plain White Flour Blend)
1/2 tsp ground cinnamon
1/2 tsp ground ginger
1. Preheat oven to 190c (375f) or gas mark 5. Generously butter the bottom and sides of a deep, ovenproof dish.
2. Chop the strawberries into bite size pieces and put all the berries into the baking dish, evenly distributed. Sprinkle HALF of the sugar all over the fruit. Then spoon the orange juice evenly over the fruit. Set dish aside.
3. In a medium bowl rub the softened butter into the flour until it is all mixed in and resembles large bread crumbs (I use my bare hands but you can also us the back of a wooden spoon or a pastry blender.) Blend in the remaining sugar mixed in with the cinnamon and ginger. Pour the crumble mixture over the fruit, pressing it down well with the back of a spoon.
4. Bake in the center of the oven for about 35-40 minutes or until crumble topping is browned and the fruit is bubbly. Serve it up hot or cold...either way it's deeeelicious!
Love and Light