Strawberry, blackberry and apple crumble

Preheat the oven to 180°C/ gas mark 4.

Add the diced strawberries, apple and blackberries into a small nonstick saucepan.

Add the vanilla, lemon juice and cornflour, and stir until combined. Heat the saucepan over low/medium heat, with a lid on, for 10mins (until just starting to soften).

While the fruit is softening. Add the oats, almond flour, desiccated coconut, melted butter, pecans, cinnamon, and nutmeg (if using), to a medium-sized mixing bowl, and mix until well combined.

Once the fruit has softened add it to a nonstick 15/25cm baking dish. Top it with the oat mixture (don’t press down too much but ensure all of the fruit is covered).

Bake the crumble for 40-45mins or until golden brown and the fruit is just bubbling slightly around the edges.

Serve with cream or dairy-free alternative