800g blueberries

50g light brown sugar

finely grated zest 1 orange

1 tsp ground cinnamon

1 tsp rice flour

For the crumble

300g gluten free plain flour

150g lactose free butter

80g caster sugar

80g demerara sugar


Heat the oven to 200C/180C fan/gas 6. Put the blueberries into the base of a shallow gratin dish about 28cm long.

Mix together the sugar, orange zest, cinnamon and rice flour and sprinkle over the plums. Trickle over 2 tbsp water.

Put all the crumble ingredients into a food processor, and using the pulse button, whizz until the mixture just starts to clump together.

Take care not to over process at this stage. Alternatively, rub the lactose free butter into the gluten free flour using your hands and then stir in the other ingredients.

Scatter the crumble over the blueberries and bake in the oven for 30–40 mins until golden brown. Leave for about 15 mins before serving with lactose free custard or cream.

Recipe adapted from: Good Food

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