The addition of raspberries gives the apples and pears in this crumbel the same lovely hue as rhubarb.

In a food processor or bowl place 40g flour, 40g ground almonds, 40g oatmeal, a pinch of sea salt, 90g cubed (or grated) cold butter, and mix till it starts to crumble nicely. Add 6tbs brown sugar, 1tsp cinnamon, and 1tsp vanilla. Set aside.

In a shallow, oven-proof dish add 2 apples and 2 pears (peeled, cored and chopped). Mix in 150g whole raspberries. Sprinkle the crumble evenly overtop and bake in an oven at 180c for around 30-35 minutes, till it all starts to bubble up and turn golden. Serve with thick double-cream, custard or ice cream.

Serve 4.