I’ve been making the most of the beautiful sunshine here in the UK and decided to go for a spot of raspberry picking last week to a wonderful PYO farm just outside of Norwich. On a side note, this little place is so lovely and if you’re in the area, I’d highly recommend it. As you reach the end of a long and windy road, you feel as though you’re back in the countryside. Beautifully decorated throughout, there’s a welcoming cafe on site alongside a butchers and quaint farm shop selling local produce and pretty ceramics.
There was still an abundance of raspberries available so I filled my punnet with the idea of making a beautiful summer berry gluten free crumble.
Here’s how I made it, plus it’s so wonderfully simple:
- 300g raspberries/fresh fruit – this is quite a heavy crumble to fruit ratio recipe (I do love a crumble topping!), so just bear that in mind and add a little more fruit if you prefer.
- 250g gluten free plain white flour (I use Dove’s Farm)
- 125g butter
- 150g caster sugar
- Sprinkling of ground almonds
Perheat your oven to 180°c. Line the bottom of a large dish with your fruit – I used a handful of frozen summer berries too. Next, using a fork or your hands, mix the flour, butter and sugar together until it forms a crumbly texture, similar to bread crumbs. Simply sprinkle this over the fruit – I added a handful of ground almonds too. Pop in the oven for 45-50 minutes. Serve with custard, crème fraîche or ice-cream for a perfect summer desert!
Also, how lovely is this skirt?! I spotted it at a car boot sale a few years ago and snapped it up for a few pounds – the lady had made it herself and luckily it fitted me perfectly! Every summer I look forward to wearing it as it’s so wonderfully different and nostalgic of the 1950s. I love wearing simple white tees with it – I don’t think it needs anything fancy to be honest.
Let me know if you try your hand at the scrummy crumble and if you have any more gluten free baking suggestions you’d like to see <3