I was craving raspberries after dinner last night so when James was gave the kids a bath I made a quick crumble that is gluten free and absolutely delicious. Serve it warm with a scoop of vanilla ice cream or whipped cream.
Preheat oven to F400.
Combine butter, almond flour, buckwheat cereal and honey in a food processor and blend for a just a few seconds. Place raspberries in 4 individual baking dishes and crumble some of the dough on top. Bake for 10 minutes, until top is slightly brown.