This is so easy, and you can also use berries that are past their best, as you are going to cook them. The cooking makes the flavour of the berries pop and is great. Because you don’t have to first make a crust, this is a big time saving. This serves four.
2 punnets strawberries
3/4 cup sugar
1 tsp vanilla essence
300g sour cream
2 tbsp gluten free plain flour
Ground nutmeg or cinnamon
Preheat a fan forced oven to 160 celcius, 180 if not fan forced. You will need a pie dish for this, lightly sprayed with cooking oil.
Wash and hull the berries, cutting them flat across the top. Arrange points up in the pie dish, reserving a few for decoration after baking. Whisk eggs, sugar, vanilla in a bowl, add the sour cream and flour, whisk to a smooth batter. Pour over the berries, taking care not to knock them over. Sprinkle lightly with nutmeg or cinnamon, whichever you prefer, and bake for approximately 25-30 minutes until lightly browned and just firm in centre.
Decorate with reserved berries and serve.