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Strawberry & Raspberry Crumble

What could be better than fresh, ripe summer berries? Oh, hello, buttery streusel crumble! Invite some vanilla ice cream to the mix and it’s time to celebrate…whatever. 

Servings: 4
Total Time: 40m
Prep Time: 10m
Cooking Time: 30m
Strawberry & Raspberry Crumble


  • 2 cups fresh strawberries (hulled and halved)
  • 2 cups raspberries
  • 1 orange
  • ½ vanilla pod (seeds of)
  • ¹/8 cup sugar
  • 1 tsp cornflour
  • vanilla bean ice cream (to serve)
  • Crumble:
  • ½ cup sugar
  • ¾ cup buckwheat flour
  • 1 cup ground almonds
  • 7 tbsp butter (cold and diced)

    Preparation Instructions

    1. Preheat oven to 350˚F.
    2. Toss berries, vanilla seeds, sugar and cornflour, orange zest and squeeze of juice in a large mixing bowl.
    3. Prepare the crumble in a separate large mixing bowl by combining sugar, buckwheat and ground almonds.
    4. Spoon berry mixture into a large oven-safe frypan. Distribute crumble over the top of berries.
    5. Bake for 30 minutes and serve with ice cream.