Ingredients

Base

100g Oats ( Gluten Free Oats)

200g Unsalted Butter

200g Plain Flour ( Doves Gluten Free Plain Flour)

100g Golden Caster Sugar

2 Large Egg Yolks

2 tsp Milk Powder

1 tsp Vanilla Extract

Pinch of Salt

120g White Chocolate Chips ( We use Callebaut W2 White chocolate Callets BUY HERE )

Filling

You can use Shop bought Strawberry Jam or make your own. Here in Ireland I use Wexford Home Preserves as “every product is handmade in small batches using the traditional open pot boiling method. The best quality ingredients are sourced as locally as possible and all preserves are 100% natural” (SEE HERE FOR MORE)

I used 600g of Jam

Crumble

100g Oats ( Gluten Free Oats)

100g Plain Flour ( Doves Plain Gluten Free )

100g Salted Butter

100g Golden Caster Sugar

1 tbsp Golden Syrup

Method

Cookie Base

Line a 8” X 8” tin. (mine is around 1 inch deep) SIMILAR CAKE TIN HERE

Pre-Heat the oven to 180C/160CFan/350F/Gas 4

Melt your butter in the microwave, and place on the side to cool.

Pour the oats, flour, salt, sugar & milk powder into a bowl and mix them together so that they are fully incorporated.

To this, pour over the COOLED melted butter and stir in gently, until just incorporated.

Add the 2 egg yolks and the white chocolate chips, give the mix a final stir and pour into the lined tin.

Level off and stab the mix with a fork, this will stop the mix rising and getting air bubbles. Do this all over the cookie dough.

Bake in the oven for 25-27 mins. You want it to look brown around the edges.

Crumble

Pour the oats, flour & sugar into a bowl and mix thoroughly. To this pour over the melted salted butter and golden syrup. ( *If you don’t want it too sweet you can leave this out but I love it!!)

Mix all of this together, I pop on a pair of gloves and get my hands in there, it comes together so much better. Leave this on the side to rest.

Filling

Once the cookie base is out of the oven allow it to cool, for around 10 mins, in the tin, on a cooling rack.

Pour the Jam over the base and smooth it out.

Sprinkle the crumble mix over the top, so that it fully covers the Jam, place this back into the oven (at the same temperature as the base) for 30 minutes.

The crumble should have turned a lovely sandy colour and have bubbling Jam oozing around the edges.

Allow this to cool, in the tin until it is at a safe temperature to place into the fridge. I keep mine in for around an hour and then use a knife to loosen the sticky Jam away from the sides, then remove the “crumble crunch” from the tin, slice up and enjoy.

Serve either hot or cold, with a lovely blob of cream, ice cream or custard

xxxxxx