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Gluten Free Summer Berry and Thyme Crumble

Something a bit different from an apple crumble instead we have a summer berry crumble topped with a delicious gluten free crumble. The teaspoon of thyme in it adds an extra little flavour, a herb you wouldn't think worked in a sweet recipe but it absolutely does. Serve with some cold custard and this recipe is an absolute winner.

This recipe is...

This recipe contains:

  • Dairy
Recipe by Alison Peters


200g strawberries
200g raspberries
100 red currants
50g sugar
1tsp thyme
150g gluten free plain flour
75g caster sugar
100g margarine
  • Preparation Time: 10 Mins
  • Cooking Time: 40 Mins
  • This recipe makes 4 servings


1. Roughly chop and dehull the strawberries, place in a saucepan along with the raspberries and red currants.

2. Add the sugar and thyme to the berries and place on a low heat, stir gently and heat for about 5 mins until the berries start to break down.

3. Gently strain off and discard about 1/3 of the liquid produced as the crumble ends up very wet otherwise.

4. Pour the berries into an ovenproof dish (roughly 8x8in dish should be big enough) and set aside.

5. To make the crumble, place the flour, sugar and margarine in a bowl and using your finger tips rub the margarine into the flour and sugar until you get a nice golden crumbly breadcrumb consistency.

6. Scatter the crumble over the top of the berries then place in an oven preheated to gas mark 6. Bake for 35 mins or until golden then remove, allow to cool for a few mins and serve.

Nutritional Information (Per serving)

Calories Carbs Fibre Fat Sugar Protein
498 77g 6g 21g 38g 2g

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