For the crumble

140g gluten free plain flour

75g oats

100g golden caster sugar

100g lactose/dairy free butter, chopped

For the fruit layer

85g golden caster sugar

1 heaped tbsp cornflour

450g strawberries, hulled and halved if large

450g rhubarb, cut into chunky lengths

Lactose free vanilla ice cream, to serve

Serves - 4


Heat oven to 190C/170C fan/gas 5. To make the crumble, mix the gluten free flour, oats and sugar in a bowl, then rub in the lactose free butter as though you are making pastry.

Tip the mixture onto a large baking tray and spread out evenly. Create little clumps in the mixture by pinching it together with your fingers, then bake for 10 mins.

Meanwhile, make the fruit layer. Mix the sugar and cornflour together in a large bowl, then toss in the berries and rhubarb until well coated.

Tip the mixture into a pan and cook over a gentle heat, stirring until the fruit softens a little and any released juices thicken.

Tip the fruit mixture into an ovenproof dish, scraping in all the thickened juices. Add the flaked almonds to the crumble mixture, then scatter over the top.

Bake for 20 mins until the fruit is tender and the crumble golden. Leave to cool slightly, then serve warm with lactose free vanilla ice cream, if you like.

Recipe adapted from: Good Food
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