Seasonal Crumble from Life's Too Short to Stuff a Mushroom by Prue Leith

Ingredients

• 60 g/2¼ oz/⅔ cup gluten-free rolled oats
• ½ tsp ground cinnamon
• 120 g/4¼ oz butter, chilled and cut into cubes, plus extra for greasing
• 20 g/¾ oz/2 tbsp caster (superfine) sugar
• 40 g/1½ oz/3¼ tbsp light brown soft sugar
• 120 g/4¼ oz/¾ cup + 2½ tbsp plain (all-purpose) flour
• caster (superfine) sugar, for sprinkling
• 600 g/1 lb 5 oz fruit (rhubarb, apples, pears, berries, plums and so on)
• 120 g/4¼ oz unsalted butter, chilled and cut into small pieces
• 25 g/1 oz/generous 2 tbsp caster (superfine) sugar
• 75 g/2½ oz/6 tbsp light brown soft sugar
• 100 g/3½ oz/1 cup ground almonds
• 100 g/3½ oz/¾ cup gluten-free plain (all-purpose) flour
• 30 g/1 oz/⅓ cup flaked almonds (optional)
• 60 g/2¼ oz/⅔ cup rolled oats
• a pinch of salt