Preheat the oven to 350 degrees F. In a bowl, add the raspberries, blackberries and blueberries. Gently mix in 2 tablespoons lemon juice, 1/2 cup sugar and cornstarch. Set aside.

In a separate bowl, add the gluten free flour, baking powder, salt and sugar. Mix until combined. Cut in the butter with a pastry cutter until mixture resembles course crumbs.

Mix the vanilla extract and cream in a small bowl then pour into the flour mixture to make a soft dough.

Place the berries equally in 6 small ramekins. Drop spoonful of dough over berry mixture. Sprinkle a little sugar over the tops of each ramekin. Place in the oven and bake for 40-45 minutes or until top is well browned and juices are bubbly.

Serve with ice cream or whipped cream. Let’s Eat!