200g gluten free bread, torn into chunks
85g lactose free butter, melted
85g demerara sugar
1 tsp cinnamon
2 tbsp caster sugar
1 tbsp cornflour
Lactose free ice cream, to serve, click here
Heat oven to 200C/180C fan/gas 6. Whizz gluten free bread to chunky crumbs in a food processor.
Spread over a large baking tray and bake for 10-12 mins, stirring now and then until evenly crisp.
Scrape into a bowl and stir in the lactose free butter, sugar and cinnamon. Reduce oven to 160C/140C fan/gas 3.
Put the blueberries, sugar and cornflour into a large lidded pan.
On the heat, stir for 1-2 mins until the cornflour is incorporated. Add 200ml water, cover and simmer for 15-20 mins.
Layer up the blueberries and gluten free crumbs in an ovenproof dish, finishing with a layer of crumbs, and bake for 20 mins.
Recipe adapted from: Good Food