- 4 large cooking apples, peeled and sliced
- 150g blackberries
- 300g rice flour
- 150g free-from margarine
- 100g granulated sugar
- 1/2 tsp cinnamon
- 1/2 tsp ginger
- 25g ground flaxseed meal
- Flaked almonds – optional
- Peel and slice the cooking apples and layer in the bottom of your baking dish
- Wash the blackberries and add to the sliced apple
- Put the rice flour and butter to a mixing bowl and rub together to create fine breadcrumbs
- Add the sugar, ginger, cinnamon and flaxseed meal and mix well
- Cover the sliced apple and blackberries with the crumble mix
- Sprinkle almond flakes on top if you don’t need this to be nut-free
- Bake in the oven at 190°C for 25minutes
- Serve warm with allergy-friendly custard, cream or ice-cream.
7 years to diagnosis 
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