Ingredients

Fruit filling
• 1 1/2 cups whole dried apricots
• 1 1/2 cups whole dried dates
• 1 1/2 cups water
• 1 1/2 cups dried figs - cut in half
• 1/2 cup brown sugar
The Crumble
• 280gm butter
• 1 1/2 cups brown sugar
• 3/4 tsp baking soda
• 1 1/4 cups instant oats
• 1 1/4 cups barley oats
• 1 cup potato flour
• 1 cup rice flour

Instructions

1. Put all the filling ingredients in a medium-sized pan
2. Bring to the boil then cover and simmer until the fruit is soft and has lost most of its shape - 15 to 20 mins
3. Leave to cool
4. Cream the butter and brown sugar for the crumble in a cake mixer
5. Add the remaining crumble ingredients and mix
6. Line a swiss roll tin with baking paper.
7. Press 3/4 of the crumble mix into the tin and spread the fruit mix evenly on top.
8. Spread the remaining crumble loosely over fruit.
9. Bake at 180C for 40 minutes until golden brown.
10. Cool completely before cutting into 12 slices with a bread knife.