Gluten-Free Berry Crumble
- 1 cup Coles Frozen Mixed Berries
- A drizzle of honey
- 2 gluten free gingernut biscuits, bashed up
- 2 tbs almond meal
- A good knob of Ballantyne Rolled Unsalted Butter
- 1 pinch ground cinnamon
- 1 pinch sea salt
- Preheat your oven to 180c. In a bowl, rub together the biscuits, almond meal and butter with your fingers until it comes together as a coarse crumb (Or bash the tea-towel covered biscuits with a rolling pin!). Add in the cinnamon and salt and lightly combine.
- Pour the berries into an ovenproof ramekin. Drizzle with honey and top with the crumble mixture. Bake for 10-15 minutes or until the top is golden and the berries are bubbling and juicy around the edges of the ramekin.
- Serve with Greek or coconut yoghurt…or a little double cream if you’re feeling like taking it there.
RECIPE BY: Matt Sinclair SERVING SIZE: 2 - 4 people INGREDIENTS: 2 cups plain flour 2 Tbsp caster sugar 125gm LURPAK unsalted butter, chopped 2 eggs ¼ cup almond meal 700gm firm but ripe stone fruit, thinly sliced** 2 Tbsp raw or demerara sugar Icing sugar and cream...
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