Raspberry, elderflower and amaretti crumble (wheat-free)

My sister Lizzie came over for dinner this evening after work and I made this as a quick wheat-free pudding. I was pleased that it was also a dairy-free and sugar-free dessert as we’re all trying to be healthy, but then quickly realised that there was plenty of sugar in the amaretti biscuits and elderflower cordial (and in fact the porridge oats were golden syrup-flavoured).  On that realisation, I decided to hang it all and served it with gorgeous salted caramel ice cream – there’s always tomorrow to try being healthy…

Ingredients

4 oz amaretti biscuits

4 oz ground almonds

2 oz golden linseed, finely ground

2 oz porridge oats

4 tbsp dairy-free margarine

1 ½ lb frozen raspberries

2 tbsp elderflower cordial

Method 

1. Pre-heat the oven to 180°C.
2. Crumble the amaretti biscuits into a large mixing bowl and add the ground almonds, linseed and oats.
3. Add the margarine and rub with your fingertips until it looks crumbly and evenly dispersed. 
4. Place the raspberries in a large pie dish and add the elderflower cordial, tossing to coat the fruit evenly.
5. Sprinkle the crumble mixture over the fruit, pressing it down evenly with a fork.
6. Bake in the oven for 30-40 mins until the top is golden brown.