Rhubarb and raspberry almond crumble (wheat-free)

Last night we had a birthday dinner for my mum at her house, using lots of fruit and veg from her allotment. I made a quick rhubarb and raspberry crumble, with a wheat-free topping made from ground almonds and rice flour, as my sister is coeliac. It was delicious! The quantities here are rough estimates really, as I tend to make crumbles by eye.

Ingredients

5oz rice flour

4oz ground almonds

4oz butter, cubed and at room temperature

4oz soft brown sugar

1 ½ lb rhubarb, chopped

10 oz raspberries

2 oz flaked almonds

2oz golden caster sugar

Method 

1. Pre-heat the oven to 180°C.
2. Place the rice flour and ground almonds in a large mixing bowl, add the butter and rub with your finger tips until it looks crumbly and evenly dispersed. 
3. Add the brown sugar and combine.
4. Place the rhubarb and raspberries in a large pie dish, pressing down tightly.
5. Sprinkle the crumble mixture over the fruit, pressing it down evenly with a fork.
6. Top with flaked almonds and dot with the butter.
7. Bake in the oven for 30-40 mins until the top is golden brown.