For the filling:
2 cups raspberries
2 cups strawberries
1 T lemon juice
1 3/4 cups (350g) sugar
1/4 cup (60ml) water (omit if using frozen berries)

For the crumble:
1 cup (100g) gluten free oat flour
1 1/4 cups (162g) gluten free flour
1 cup (100g) gluten free oats
1/2 cup (100g) brown sugar
1/2 cup (100g) sugar
1/4 teaspoon salt
2 sticks butter, softened
1 egg

1. Preheat oven to 350° F. Line and spray an 8×8 inch pan. Set aside.
2. Add fruit and lemon juice to saucepan over medium heat. Add water (if using fresh fruit). Cover and cook 8-10 minutes.
3. Add sugar in 1/2 cup increments, stir and bring mixture to a simmer between sugar additions. 
4. Cook and bring mixture up to 216° F.
5. Mash to desired consistency and set aside to cool.
6. Mix together oat flour, flour, oats, sugars and salt.
7. Add butter and eggs and mix until combined.
8. Take out two cups of the crumble and set aside.
9. Press remaining crumble into the bottom of prepared pan.
10. Add fruit mixture to top of crumble base.
11. Sprinkle remaining 2 cups of crumble on top of the fruit.
12. Bake 40-50 minutes until lightly browned.
13. Chill before slicing and serving. Store extras in the refrigerator. Enjoy!