Blueberry and Strawberry Crumble

10 minute preparation time, 30 minutes cooking time

Ingredients

Crumble Base

¾ cup brown sugar

3 cups gluten free self-raising flour

½ tsp cinnamon

¼ tsp salt

1 large egg

300g butter

1 tsp xanthan gum (this is optional, but helps the mixture rise and stick together)

Fruit mixture

250g fresh strawberries, halved

¾ cup frozen blueberries

Lactose free ice-cream, cream or yoghurt

Preheat the oven to 180°C. Line a baking tin with baking paper.
Mix together sugar, gluten free self-rising flour, salt and cinnamon in a large mixing bowl.
If using, add guar gum (or xantham) now.
Beat the egg in a separate bowl. Add butter, and soften slightly in the microwave. Pour the butter and egg into the dry ingredients. Stir vigorously until wet and dry ingredients are well combined forming a dough.
Place three quarters of the dough into the baking tin, and press in firmly to create a base.
Layer the dough base with blueberries and then arrange the strawberries on top.
Crumble the remaining dough over the top.
Bake in the oven for 30 minutes or until just golden.
Serve with lactose free icecream, yoghurt or cream.

Serves 8

Serving suggestion: This recipe also works well as a slice. Allow it to cool before slicing.

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