Blueberry crumble slice
An endlessly versatile bake, this delicious crumble can be adapted to what’s in season, or leave out the fresh fruit for a true store-cupboard treat!
MAKES 12PREP 10 mins, plus coolingCOOK 45-50 mins
✱ 150g flaked almonds
✱ 300g gluten-free plain flour
✱ 100g caster sugar
✱ 200g Stork baking block, cubed
✱ 340g blueberry conserve
✱ 150g frozen blueberries
✱ Icing sugar, for dusting
YOU WILL NEED:
✱ 18x28cm tin, greased and lined with baking paper
Heat the oven to 160C Fan/Gas 4. In a food processor, blitz 100g almonds, flour, sugar and a pinch of salt until finely ground, then add the
