Updated: May 1
A hot, sweet pudding that is a satisfying finale to any autumn or winter dinner. But we won't tell if you decide to eat it at other times of the day. We love it hot or cold for breakfast.
Prep time: 10 minutes
Cook time: 25 minutes
Makes: 6 servings
100g plain flour 50g rolled oats 100g butter, cubed 50g light brown soft sugar, plus a little extra if needed 60g flaked almonds (optional) 3 tbsp ground almonds 500g frozen berries or summer fruit, defrosted ice cream, custard or cream, to serve
One. Heat oven to 200C/180C fan/gas 6. Put the flour, oats, butter and sugar in a bowl and squash together with your fingers into a crumble texture. Sprinkle over a baking tray and bake for 10 mins, stirring and roughly breaking up halfway through cooking. Stir through the flaked almonds, if using.
Two. Sprinkle the ground almonds over the base of an ovenproof dish, then spoon in the fruit. If the berries are sour, sprinkle over a little extra brown sugar. Sprinkle the crumble mix over the fruit and bake for 15 mins. Rest for 5 mins before serving with ice cream, custard or cream.