Fruit crumble

Crumbles are ideal for gluten-free puddings as gluten-free flours are naturally crumbly!

You will need:

• fresh or frozen fruit (quantity depends on how much the fruit 'falls' during cooking and the size of your dish)
• 175g Doves Farm gluten-free plain flour **
  
• 90g butter
• 75g caster sugar (preferably unrefined)

1. Sieve the flour into a food processor or mixer.
2. Chop the butter into small pieces and add to the flour.
3. Blitz until the mixture begins to look like breadcrumbs.
4. Add the sugar and blitz again.
5. Peel and chop the fruit into a pie or casserole dish. If the fruit is sour (or you have a sweet tooth) sprinkle with caster sugar.
6. Pile on the crumble mixture so the fruit is completely covered - no gaps.
7. Bake in the oven at 180-190C until fruit is cooked and the top is golden - it can take 50 minutes to an hour.
8. Serve hot or cold with ice cream, yoghurt or creme fraiche ...
   

** quantities can be varied - as long as you use half as much butter as flour and slightly less sugar than butter, it'll crumble.

Tip: Use more fruit than you think ... when it's cooked, a crumble is always flatter than you think it's going to be.

Variations:

• swap half the flour for ground almonds
• sprinkle the top with sliced almonds and/or brown sugar
• fruit ideas: apple & sultana, peach, apple & strawberry, rhubarb & root ginger ... what's your favourite?