Gluten-free blackberry & pear crumble slice

Remember I told you how the lovely peeps at Tala sent me a lovely new swiss roll tin which meant I could now make tray bakes? Well, I just had to try a crumble slice. As blackberry and pear is my favourite crumble flavour and I thought they would make a great colour for the centre, I went for them. We have enjoyed them cold as an afternoon snack, heated up and served with custard for dessert and, my favourite, for Sunday brunch with a dollop of greek yogurt!






Gluten-free blackberry & pear crumble slice (makes one tray, 40 x 28 x 2.5cm)

Ingredients

• 600g gluten-free plain flour
• 150g ground almonds
• 330g unsalted butter, diced
• 225g golden caster sugar
• 2 eggs
• 200g fresh blackberries
• 8 fresh pears
• 2 tbsp caster sugar

Cooking instructions

1. Preheat oven to 180C (160c fan) / 355F
2. Lighly grease a swiss roll tin
3. Mix the flour, ground almonds and sugar in a bowl
4. Rub in the butter till the mixture looks like fine breadcrumbs
5. In a separate bowl, lightly beat the two eggs
6. Lightly fold beaten eggs into crumble mixture
7. Spoon half the mix into the prepared tin and firmly push down to form the bottom crust and set aside
8. Core and thinly slice the pears
9. In a small bowl, mash the blackberries using a fork
10. Layer the pears over the crumb base and sprinkle with 2 tbsp caster sugar
11. Cover the pears in a layer of mashed blackberries
12. Sprinkle the remaining crumble mix over the top of the layered fruit
13. Bake for about 30-35 mins until lightly golden
14. Leave in tin to completely cool before cutting in to slices or squares
15. Keep refrigerated in an air tight container

Pink stitched and stone spot ribbon from Jane Means

Have a sweet day!