Crumble is typically made with winter fruits such as apple or rhubarb but this is a delicious summery pudding which is wonderful after a lazy Sunday lunch. Serves 4.


350 g Summer fruits; for example strawberries, raspberries, blueberries.
100 g finely diced butter
100 g plain flour
100 g porridge oats
2 tablespoons Demerara sugar
1 tablespoon ground almonds
Natural yoghurt to serve


Clean, hull and chop the strawberries. Mix with the other fruit and make a thick layer in the bottom of an oval oven proof dish. For the crumble: rub the butter into the flour until the mixture resembles breadcrumbs. Stir into this the sugar, oats and ground almonds. Scatter the mixture over the fruit and bake for 20 minutes until golden brown. Serve while still warm with natural yoghurt (or cream, custard or ice cream). You can make double the amount of crumble mix and refrigerate the remainder for a week or it also freezes well.