OATY FRUIT CRUMBLE

This is such an easy dessert: one that you can make even when you don’t have anything particularly fancy in the cupboard. Traditional crumble recipes use mostly flour for the topping but I go for oats, nuts and seeds for the extra crunch. I also use frozen berries so that I can make this all year round. Of course, if you can get ripe berries in season, go for it! The crumble is delicious with a dollop of Greek yoghurt on top – for me, it needs nothing else. But if you want extra indulgence, you could top it with ice cream or soft frozen yoghurt.

SERVES 4

PREP TIME: 5 MIN

COOK TIME: 50 MIN

2 cooking apples, peeled, cored and chopped

100g mixed frozen berries (blackberries, blueberries, blackcurrants and raspberries work well)

2 tbsp maple syrup

4 tbsp Greek yoghurt, to serve

FOR THE TOPPING

50g jumbo porridge oats

40g butter, diced

50g pecans, roughly chopped

25g sunflower seeds

25g pumpkin seeds

Preheat the oven to 180°C/350°F/gas 4.

Place the apples and berries in a large pan over a medium heat. Add a few tablespoons of water. Cook for about 5 minutes, until the fruit is soft. Stir in the maple syrup and set aside.

Meanwhile, make the topping. Place the oats and butter in a large bowl. Use your fingertips to rub the butter into the oats, until the mixture looks like breadcrumbs. Mix in the pecans and seeds.

Pour the fruit into a large ovenproof dish. Sprinkle the crumble mixture over the fruit. Bake for about 35 minutes, until the crumble is golden and the fruit syrup begins to ooze up the sides of the dish. Spoon the crumble into warmed serving bowls and top with a dollop of Greek yoghurt.