400g punnet strawberries, hulled and halved if large
85g granulated sugar
1 tbsp gluten free plain flour
zest and juice 1 orange
2 tbsp gluten free breadcrumbs
1 tbsp icing sugar
For the topping
100g gluten free plain flour, plus extra for dusting
50g ground almonds
85g golden caster sugar
1 tsp gluten free baking powder
50g lactose free butter
75ml lactose free cream, plus 1 tbsp
1 tsp vanilla extract
Heat oven to 190C/170C fan/gas 5. Tip the strawberries into a large bowl.
Sprinkle over the sugar, gluten free breadcrumbs and gluten free flour, then gently stir through to coat the fruit. Tip into a baking dish, about 30 x 20cm.
To make the topping, place the gluten free flour, ground almonds, sugar, gluten free baking powder, lactose free butter and a pinch of salt in a food processor.
Pulse to fine crumbs. Pulse in 75ml lactose free cream and the vanilla extract, just until the mixture starts to come together.
Turn out onto a lightly floured (gluten free) surface, then gently knead once or twice to bring together. Roll out the dough until it is 1cm thick.
Use a 7cm round cutter to cut out 9-12 rounds, pressing together the scraps and re-rolling if you need.
Arrange the circles over the fruit, leaving a 1-2cm gap between them, then brush the circles with 1 tbsp lactose free cream.
Bake in the oven for 40 mins until the topping is golden and the fruit is cooked.
Recipe adapted from: Good Food