Fruit Crumble

Both my boys have been ill and I am trying to feed them up, meaning puddings at tea time are essential. Our most frequent pudding is fruit crumble, the favourite being blackberry and apple. We have both of these growing in our garden and I freeze them away in the autumn to keep us going through the winter. Sadly we have now run out so I'm now using frozen summer fruits from the supermarket which are very nice but don't give you that satisfied feeling of knowing they came from just outside the back door. Crumble is a brilliant gluten-free pudding and I find that there is really no difference in taste or texture simply substituting rice flour for wheat flour.

Fruit Crumble (gluten-free, dairy-free and egg-free)

4 1/2oz rice flour
3oz dairy free margarine
3oz demarara sugar
enough fruit to give a good covering on the bottom of your dish

Rub the margaine into the flour until it goes to crumbs, stir in the sugar and spoon on top of the fruit. Very easy. Bake in the oven at 180 degrees Celsius for 45 minutes.

On the rare occaision that there is any left over, Lachie likes to have cold crumble for breakfast the next day!