Seasonal fruit crumble

Serves 8

Finishing your day with something warming and nourishing can bring pleasure and comfort, and that’s why food writer and cookery book author Rosie Birkett shared this crumble recipe. A gentle act of kindness towards yourself or others.

You will need For the topping

140g light muscovado sugar 120g spelt flour 100g jumbo oats 50g desiccated coconut 50g pumpkin seeds 50g buckwheat groats 40g flaked almonds 40g hazelnuts, blanched and skins removed ½ tsp ground cardamom 150g butter, melted

For the filling

700g mixed seasonal fruit, chopped 50g golden caster sugar Knob of butter

How to do it

1 To make the topping, combine the dry ingredients with a pinch of salt in a bowl and pour over the butter. Mix with a spoon until a crumble consistency forms. If you want to cook it separately to keep in a jar and use as a quick topping for poached fruits, yogurt or ice cream, preheat the oven to 200C/gas 6. 2 Spread the crumble mixture out in an even layer on a baking sheet and bake for 30 mins. Alternatively, keep the raw crumble mixture in a container in the fridge until you plan on using it – it will keep for a few days. 3 For the filling, prepare your chosen fruit. Core and chop apples and pears, de-stone peaches, cherries and plums. Grease a pie dish with butter and fill it with your prepared fruit. Toss in the sugar and butter and mix everything well. Spoon over a tablespoon of water and cover with the crumble topping. 4 Bake for 20-30 mins, until the topping is crisp and golden and the filling is bubbling up the sides. Serve with cream or ice cream.

PREP TIME: 10 MINS, PLUS SETTING COOK TIME: 30 MINS SKILL LEVEL: EASY CALS: 564 FAT: 32G SAT FAT: 15G CARBS: 56G