3 ways
Classic crumble
Transform one of the nation’s favourite puddings with inventive ideas for toppings and fi llings, including a slice-and-share version
Gluten-free mixed berry crumble
photographs MYLES NEW
Swap traditional flour and oats for gluten-free versions so everyone can enjoy this comforting pud.
SERVES 4 PREP 10 mins COOK 1 hr EASY V
500g frozen mixed berries (we used blackberries, strawberries and raspberries)
1 tbsp cornflour
2 tbsp light brown soft sugar
150g gluten-free plain flour
65g cold unsalted butter, cut into cubes
30g gluten-free jumbo oats
1 tbsp demerara sugar custard or clotted cream, to serve (optional)
1
Heat the oven to 180C/160C fan / gas 4. Toss the berries, cornflour and brown sugar together in a large bowl (if you’re using very tart berries, you can add a little more sugar, if you like). Tip into a pie or baking dish (ours was 22 x 22cm).