Crumble Traybake with Sponge Base

Gluten Free

Method

  1. Method for the fruit compote:
  2. 1. Put the fruit, water and sugar in a pan and cook until the fruit has broken down.
  3. 2. Take off the heat then add the arrowroot powder stirring well to dissolve.
  4. 3. Transfer to a bowl to cool. Can be made the day before and kept in the fridge.
  5. Method for the sponge base:
  6. 1. Preheat the oven to 200℃/180℃ fan/Gas Mark 4/400°F.
  7. 2. Grease and line a 20cmx30cm baking tray
  8. 3. Mix the sponge mix with the water, oil and vanilla then pour into the prepared tray.
  9. Method for the GF oaty crumble topping:
  10. 1. Put the GF sponge mix and oats in a bowl
  11. 2. Cut the butter into cubes and rub into the dry mix to make a buttery crumble topping.
  12. 3. Pour the cooled fruit compote on top of the raw sponge base then top with a layer of the crumble mix.
  13. 4. Put in the oven and bake for 30-40 minutes until the crumble is golden and the compote is bubbling.
  14. 5. Allow to cool completely before cutting
  15. Shelf Life- Store in airtight container for up to 1 week
  16. Freeze-thaw stable- Yes

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