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Quick berry crumbles

Crumble is a proper winter warmer. This is the kind of pudding that you should eat wrapped in a blanket by the fire on chilly days. You can use any type of fruit as the base of the crumble, but berries work particularly well as they soften and cook really quickly. Frozen berries can be used in place of fresh, but they will take slightly longer to soften.

PREP TIME: 10 MINS

COOKING TIME: 10 MINS

SERVES 4

100g strawberries, hulled and quartered

250g mixed berries (such as raspberries, blueberries, blackberries or blackcurrants)

2 tbsp runny honey

1 tbsp butter

Cream or hot vanilla custard, to serve

CRUMBLE TOPPING

75g plain flour

75g butter, chilled and cubed

50g soft light brown sugar

25g rolled oats

1 Preheat the oven to 200°C/180°C fan/gas 6. Have 4 large ramekins or heatproof tapas dishes ready on a baking tray.

2 Combine the strawberries, mixed berries, runny honey and butter in a small saucepan over a medium heat and cook gently until the berries have softened and the juices reduce a little.

3 While the berries are softening, make the crumble topping. Place the flour, butter and sugar in the bowl of a mini food processor (I use a stick blender with a chopping attachment) and pulse until the mixture starts to clump together, then stir in the rolled oats. If you don’t have a food processor or stick blender, make the crumble by hand by rubbing the butter into the flour and sugar until the mixture resembles breadcrumbs, before adding the oats.

4 When the fruit is soft and slightly reduced, divide the mixture among the 4 ramekins or dishes. Top each with the crumble mix and bake on the top shelf of the oven for 10 minutes until the crumble topping is golden brown and the fruit bubbling. Serve immediately with cream or hot vanilla custard.