Method

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

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

3. 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).

4. 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.

5. 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).

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

7. Serve with cream or dairy-free alternative