juice 1 orange
2-4 tbsp caster sugar
For the cobbler
85g cold lactose free butter, cubed
200g self-raising gluten free flour
50g rolled oats
100g soft brown sugar
150ml full-fat lactose free milk
2 tbsp demerara sugar
Lactose free ice cream, to serve
Heat oven to 190C/170C fan/gas 5. Put the blueberries and raspberries into a 1-litre baking dish, add the orange juice and shake over most of the sugar.
Taste a raspberry first to gauge whether you will need all the sugar or not.
To make the cobbler, whizz the lactose free butter, gluten free flour, soft brown sugar and a pinch of salt to fine breadcrumbs in a food processor.
Mix in the lactose free milk and oats to make a very soft, spoonable dough.
Dollop the dough over the fruit in blobs and sprinkle with demerara. Bake for 55 mins or until the top is golden and cooked through and the berries bubbling.
Recipe adapted from: Good Food