Jamie Oliver Gluten-Free Strawberry And Raspberry Crumble

So, this one came out of nowhere. Jamie Oliver Gluten-Free Strawberry And Raspberry Crumble. I had some raspberries on the edge, a basket of strawberries that just smelled like the sun, and, well—rain was falling. I needed something warm. Sweet. A little tart. Something to chase off the grey. And this? It surprised me. The crumble’s got that soft crunch, the fruit turns syrupy underneath, and the whole thing just smells like a midsummer memory. Inspired by Jamie Oliver, obviously.

Ingredients Needed

For the fruit—get the juicy bits:

• Strawberries (300g)
• Raspberries (300g)
• Sugar (2 tbsp)
• Cornflour (1 tsp)
• Zest and juice of 1 orange
• Seeds from 1/2 vanilla pod

Now, for the crumbly glory on top:

• Sugar (100g)
• Buckwheat flour (100g)
• Ground almonds (100g)
• Cold butter (100g)

How To Make Jamie Oliver Gluten-Free Strawberry And Raspberry Crumble

1. Prep the fruit: Oven first—180°C, or 350°F. No shortcuts here. Get your strawberries hulled and halved, chuck them in a bowl with the raspberries. Sugar joins in. Cornflour too. Grate that orange like you’re waking it up. Squeeze it—some juice, not too much. Then drag a knife along the vanilla pod and get those tiny black flecks in the bowl. Stir everything carefully. Not like a blender. Like a baker. Let the fruit stay fruit. Spoon it into four little dishes. I like mismatched ones.
2. Now, that golden rubble on top: Mix your dry stuff—sugar, buckwheat, almonds. Cold butter goes in. Now pause. Rub it in slowly. Feel it. Between fingers, like you’re crumbling sand that almost holds shape. That’s the moment. It turns from dry to magic. Don’t rush it. Trust me.
3. Assemble and bake: Cover that fruit mess with the buttery crumb. Don’t press it. Let it fall where it may. Into the oven they go. Wait 30 minutes. Or until the edges bubble like a tiny volcano and the top goes the kind of brown that reminds you of toasted almonds at Christmas.
4. Serve hot. With ice cream, if you’re that kind of person. Or cream. Or nothing—eat it right from the dish. No judgment.

Why I Love This Recipe

I didn’t think I needed another crumble in my life. But there I was, spoon in hand, staring at the last bite and already wondering how soon is too soon to make it again. My sister called while it was in the oven. I barely heard a word. The smell just pulled me in. There’s something about buckwheat and almonds together—they hug the fruit without smothering it. Pure comfort. But not in a boring way.

Recipe Tips

• Butter. Needs to be cold. Like, from the back of the fridge.
• Don’t smash the berries. This isn’t jam.
• Layer that crumble like you mean it. Evenly but not obsessively.
• Watch for the bubbling edges. That’s your go-time.
• Cinnamon, Nutmeg, Go wild if the mood strikes.

How To Store This Jamie Oliver Gluten-Free Strawberry And Raspberry Crumble

• At Room Temperature: Honestly, Eat it. Don’t leave it out too long unless you’re feeding people soon.
• In the Fridge: Seal it up. Three days. Maybe four if you’re lucky. Gets a little soggier, but still good.
• In the Freezer: Wrap it like you’re packing away treasure. Plastic wrap, foil, the whole deal. Two months max. Let it thaw slowly in the fridge.
• Reheating: Oven works best. 180°C, cover with foil, 10 to 15 minutes. Or if you’re impatient, microwave it. One minute, maybe two. Depends on how you like it.

Let’s Answer a Few Questions! (FAQs)

Can I use frozen berries?
Sure. Just thaw them first. Drain them too unless you want soup.

Can I swap the buckwheat?
Absolutely. Almond flour works. Anything gluten-free-ish, really.

When’s it done?
When it smells like fruit pie and looks like heaven. Golden. Bubbly. Done.

Can I prep it the day before?
Yep. Keep the fruit in the fridge and the topping somewhere dry. Assemble and bake when you’re ready.

Nutrition Facts (per serving)

• Calories: 221.1
• Carbs: 35.1g
• Protein: 4.0g
• Fat: 6.6g
• Sugar: 1.6g
• Fibre: 10.9g
• Sodium: 67.9mg

Try More Recipes:

• Jamie Oliver Chocolate Cheesecake
• Jamie Oliver Baked Apples
• Jamie Oliver Black Forest Trifle