Very-berry oat crumble

• plain flour↗100g g
• rolled oats↗50g g
• butter↗100g g

  cut into cubes

• golden caster sugar↗50g g
• strawberry↗400g g

  hulled and halved if large

• golden caster sugar↗100g g
• cornflour↗1 ½ tbsp tbsp
• mixed berry↗500g g

  and currants, such as raspberries, blackberries, blueberries, redcurrants or blackcurrants

• ice cream

  or custard, to serve

Step-by-step instructions

1. 1

   Heat oven to 200°C/180°C fan/gas 6. Put the flour, oats, butter and sugar in a bowl, 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. Can be done up to 2 days ahead, and stored in an airtight container.

2. 2

   Meanwhile, put the strawberries, sugar and cornflour in a large pan. Stir together and set over a medium heat. Cook until the strawberries just start to release their juices and soften, then stir in the remaining berries. Transfer to an ovenproof baking dish.

3. 3

   When the crumble topping is cooked, sprinkle it over the fruit, and place back in the oven for a further 15 mins until bubbling and golden. Leave for 5 mins before serving with ice cream or custard.