This recipe can be made in advance and kept in the fridge for up to 24hrs. You can put in in the oven as you sit down to supper and you'll have a lovely warm crumble in time for dessert. Top with custard or vanilla ice cream.
Butter, for greasing
For the filling
600g mixed fruit (eg eating apples, berries, plums, pears), prepared and cut into bite-size pieces
1 tablespoon lemon juice
2 tablespoons soft brown sugar
1 teaspoon vanilla extract
For the topping
50g soft brown sugar
80g rolled porridge oats
100g plain flour
1 tablespoon flaxseed
Pinch of ground cinnamon
Pinch of salt (optional)
90g unsalted butter, at room temperature, cut into pieces
Preheat the oven to 200°C/gas mark 6. Lightly grease a 23cm square baking dish.
Place the fruit, lemon juice, brown sugar and vanilla extract in the baking dish and toss together.
For the topping, combine all the dry ingredients in a medium bowl and rub in the butter, using your fingertips, until the consistency resembles coarse breadcrumbs. Sprinkle the topping over the fruit.
Place the dish on a baking tray and bake for 35 minutes or until the fruit is bubblmg and the topping is browned.