Ingredients:

• 1 cup gluten-free rolled oats

• 1 1/2 cups gluten-free oat flour (or ground oats)

• 1/2 cup almond meal

• 1 teaspoon baking powder

• 1 teaspoon cinnamon

• 1/2 teaspoon ground ginger

• 1/2 teaspoon mixed spice

• 1/2 cup melted coconut oil

• 250 grams blueberries

• 150 grams raspberries

• 1/2 cup maple syrup

• 1 tablespoon cornstarch

Method:

• Preheat the oven to 180°C and line a baking pan with parchment paper.

• In a mixing bowl, combine oats, flour, almond meal, baking powder and spices.

• Add melted coconut oil and mix until the mixture resembles wet crumbs.

• Transfer 3/4 of the mixture to the bottom of the prepared baking pan and press it down firmly using a spatula.

• Place in the oven for 20 minutes.

• In a saucepan over medium heat, combine blueberries, raspberries, maple syrup and cornstarch. Cook until the berries have softened and the mixture has thickened. Turn off the heat and let it cool for 5 minutes.

• Remove the crust from the oven and spread the berry mixture on top. Sprinkle the remaining crumble mixture on top and return to the oven for another 15 minutes or until the top is crispy and brown.

• Place the pan on a wire rack to cool completely before slicing.