800g blueberries, such as Coxes
3-4 tbsp apricot jam
juice 1 large orange
For the crumble
140g porridge oats
100g gluten free plain flour
1 tsp ground cinnamon
100g lactose free butter
100g light muscovado sugar
1 tbsp golden or maple syrup
Heat oven to 190C/fan 170C/gas 5. Mix the blueberries with the jam and orange juice.
Spread evenly over a (lactose free) buttered 1.5-litre ovenproof dish, not too deep.
Mix the oats, gluten free flour and cinnamon in a large bowl.
Add the lactose free butter in small chunks and rub in gently. Stir in the sugar and rub in again.
Drizzle over the syrup, mixing with a knife so it forms small clumps.
Sprinkle evenly over the blueberries and bake for 30-35 mins until the juices from the blueberries start to bubble up.
Cool for 10 mins, then serve with lactose free custard, lactose free cream or lactose free ice cream.
Recipe adapted from: Good Food