To prepare the pastry in a large bowl whisk together brown rice flour, ground almonds, blended oats, cornflour and blended sugar.

Add butter cubes and with your hands work the butter into the dry mix until you have crumbly mixture.

Add egg and bring together into a smooth dough. Add water only if the dough feels too dry. Add more rice flour if not smooth enough.

Once you have a nice smooth dough, divide it into two balls and wrap each in a cling film and chill in a fridge for an hour.

To prepare crumble topping place ground almonds, sugar, cinnamon and butter into a small bowl and with hands bring it together into crumb consistency.

To prepare fruit, wash and cut peaches into 1,5cm thick slices. Wash, hull and quarter strawberries. Set aside.

Preheat the oven to 350 °F (180 °C), 325 °F fan (160 °C fan)

Dust a sheet of baking paper with white rice flour and roll out one ball of dough into a 3mm thick circle.

Transfer onto a baking sheet with the baking paper.

Arrange half of the peach slices on top leaving about 5cm border around the edge.

Top with half the strawberries and dust with half the crumble topping.

Fold over the sides of the pastry.

Place the whole tray into freezer for 10 min to firm up before baking.

Bake for 35 minutes or until golden brown.

Repeat with the rest of dough.

Enjoy warm straight from the oven or leave to cool down.

Best eaten the same day.