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Friday, 3 July 2015

Food: Red, White and Blue (Fourth of July) Crumble with Strawberries, White Peaches and Blueberries - Gluten-Free

As a nod to the Fourth of July celebrations this weekend in the USA, I decided to whip up a summer fruit crumble in the American colours. Blueberries,  red strawberries and flat, white peaches create a deliciously seasonal trio. While our Scottish strawberries are in season, we've been enjoying them in any guise we can. The Fourth of July provided the perfect excuse.

Red, White and Blue (Fourth of July) Crumble with Strawberries, White Peaches and Blueberries - Gluten-Free

Red, White and Blue (Fourth of July) Crumble with Strawberries, White Peaches and Blueberries - Gluten-Free



Ingredients:

25g butter
300g white peaches (peeled, stoned and chopped roughly)  
200g strawberries (halved)
150g blueberries
2 tbsp demerara sugar
2 tbsp ground almonds

For the topping:
30g demerara sugar
30g butter
25g gluten-free porridge oats


Method:

1.  Melt butter in a saucepan and caramelise the fruit with the sugar (5 mins). Set aside.
2. Sprinkle the ground almonds over the base of 6 ramekins.
3. For the topping, crumble the flour, sugar and butter between your fingers until it resembles breadcrumbs.
4. Stir in porridge oats.
5. Divide the fruit mixture between the ramekins making sure to top up each with the juice.
6. Top with the crumble topping.
7. Bake in a 180C over for 25 minutes or until golden on top.
8. Serve with ice-cream.

Enjoy!


Clementine.

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