Serves 6-8
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For the filling:

For the crumble topping:

To serve:

  1. Preheat the oven to 190˚C/170˚C fan/gas mark 5.
  2. In a bowl, toss the strawberries, plums and blueberries with the sugar, lemon juice and cornflour. Transfer the fruit into a 23cm square baking dish (either ceramic or glass).
  3. In a bowl, whisk together the flour, sugar, baking powder and salt. Use your fingers, a fork or a pastry cutter to rub the butter into the dry ingredients until large crumbs are formed. Mix in the cashews and almonds.
  4. Scatter the crumble topping evenly over the top of the fruit.
  5. Bake the crumble for 30-35 minutes until the fruit juices are bubbling around the edges of the pan and the topping is firm to the touch.
  6. Allow the crumble to cool for 10-15 minutes. Garnish with fresh mint leaves and serve with vanilla ice cream.

Nutrition Facts

Per Serving 368kcals, 16.3g fat (8.2g saturated), 55.1g carbs, 35g sugars, 3.9g protein, 3g fibre, 0.112g sodium

TOP TIP: This crumble will keep, covered in the fridge, for up to a week… if it lasts that long!

Freezer-friendlySweet thingsBakingFruit dessertsVegetarian

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