Gluten Free Summer Berry and Thyme Crumble

Roughly chop and dehull the strawberries, place in a saucepan along with the raspberries and red currants.

Add the sugar and thyme to the berries and place on a low heat, stir gently and heat for about 5 mins until the berries start to break down.

Gently strain off and discard about 1/3 of the liquid produced as the crumble ends up very wet otherwise.

Pour the berries into an ovenproof dish (roughly 8x8in dish should be big enough) and set aside.

To make the crumble, place the flour, sugar and margarine in a bowl and using your finger tips rub the margarine into the flour and sugar until you get a nice golden crumbly breadcrumb consistency.

Scatter the crumble over the top of the berries then place in an oven preheated to gas mark 6/200c. Bake for 35 mins or until golden then remove, allow to cool for a few mins and serve.