MULTIFRUIT MULTIGRAIN CRUMBLES

You can pile the topping onto fruit and bake together for a classic crumble, or bake it on its own first and scatter afterwards, as I’ve done here.

SERVES 5-6

FOR THE TOPPING

■ 100g fine wholemeal flour

■ 100g porridge oats

■ 100g ground almonds or hazelnuts

■ 50g soft light brown sugar

■ A pinch of salt

■ 150g cold butter, diced, or

120g chilled coconut oil

■ 50g pumpkin or sunflower seeds (or a mix)

■ 50g hazelnuts, roughly chopped, or flaked almonds

FOR THE FRUIT

■ 500g mixed berries

■ Grated zest and juice of 1 lemon ■ 30-50g golden caster sugar

■ Thick yoghurt, or half yoghurt/half whipped cream

Preheat the oven to 200°C/fan 180°C/ gas 6. In a bowl, mix the flour, oats, ground nuts, sugar and salt until combined. Tip in the butter or coconut oil and rub in with your fingertips until crumbly. Mix in the seeds and chopped nuts.

Squeeze the mixture into clumps, then crumble onto a baking tray so you have pieces of various shapes and size. Bake for 25-30 minutes, stirring halfway through, until nice and golden, and a

little darker in some parts. Give it another stir when you take it out, then cool completely on the tray. Store in an airtight container for up to 2 weeks.

For the fruit, put the berries into a bowl with the zest and juice and 30g sugar, and toss. Leave to macerate for up to an hour, gently turning the berries occasionally. Taste and add a little more sugar if needed. Pile the berries into bowls or glasses, add some yoghurt/ whipped cream, and top each with 2tbsp pre-baked crumble to serve.

Adapted from How To Eat 30 Plants A Week by Hugh FearnleyWhittingstall (Bloomsbury, ¤22). © Hugh FearnleyWhittingstall 2024.