Method for the fruit compote:

1. Put the fruit, water and sugar in a pan and cook until the fruit has broken down.
2. Take off the heat then add the arrowroot powder stirring well to dissolve.
3. Transfer to a bowl to cool. Can be made the day before and kept in the fridge.

Method for the sponge base:

1. Preheat the oven to 200℃/180℃ fan/Gas Mark 4/400°F.
2. Grease and line a 20cmx30cm baking tray
3. Mix the sponge mix with the water, oil and vanilla then pour into the prepared tray.

Method for the sponge base:

1. Preheat the oven to 200℃/180℃ fan/Gas Mark 4/400°F.
2. Grease and line a 20cmx30cm baking tray
3. Mix the sponge mix with the water, oil and vanilla then pour into the prepared tray.

Method for the GF oaty crumble topping:

1. Put the GF sponge mix and oats in a bowl
2. Cut the butter into cubes and rub into the dry mix to make a buttery crumble topping.
3. Pour the cooled fruit compote on top of the raw sponge base then top with a layer of the crumble mix.
4. Put in the oven and bake for 30-40 minutes until the crumble is golden and the compote is bubbling.
5. Allow to cool completely before cutting

Shelf Life- Store in airtight container for up to 1 week