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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!

A classic mix of blackberry and pear in a crumbly slice of heaven, serve hot with custard or cold for a tea time treat

Gluten Free

24 bars

Method

Blackberry & pear crumble slice

  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

Ingredients

Blackberry & pear crumble slice

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