Summer Fruit Crumble

INGREDIENTS:

For the topping

• 100g golden caster sugar
• 100g unsalted butter, cut into cubes
• 100g plain flour
• 50g rolled oats
• 50g mixed nuts, chopped roughly

For the filling

• 75g caster sugar
• 200g raspberries
• 200g blackberries

METHOD:

1. Heat the oven to 200°C / fan 180°C and lightly grease four Denby ramekins with butter.
2. Place the summer fruits in a saucepan, together with the caster sugar and a tablespoon of water. Gently warm over a low heat, until all the sugar has dissolved.
3. Spoon into the base of your four Denby ramekins.
4. Place the flour and butter into a mixing bowl and rub together with your fingertips until it looks like breadcrumbs. Alternatively, pulse in a food processor. Stir in the golden caster sugar and rolled oats.
5. Add to the top of the summer fruits mix, then sprinkle with extra oats and chopped nuts.
6. Bake for around 25-30 minutes or until the topping is golden and the berries are bubbling.
7. Allow to cool slightly and serve warm with ice cream or Greek yogurt and honey. Enjoy!