Peach and strawberry crumble

The combination of peaches and strawberries is so good, but feel free to replace the strawberries with raspberries or blueberries; or the peaches with nectarines or apricots. This crumble can be made earlier in the day and just popped into the oven to cook when you want it. It can also be frozen and then thawed before baking. I sometimes add nibbed almonds, chopped hazelnuts or rolled oats to the crumble — just add about 25g (1oz).

Preheat the oven to 180°C, 350°F, Gas 4. You’ll need a one-litre-capacity pie dish or six large ramekins. Place the stoned peach eighths and the quartered strawberries into the pie dish or the ramekins, whichever you’re using, add the sugar and gently mix together.

To make the crumble topping, place the flour and the sugar in a bowl. Rub in the cubes of butter, but not completely — the mixture should still be nice and coarse. Scatter the crumble topping over the fruit and refrigerate the prepared crumble until you need to cook it.

Cook it in the preheated oven for 30-40 minutes (or 15-20 for individual ramekin dishes) until golden and bubbly. Serve the crumble on its own or with a dollop of lightly whipped cream or vanilla ice cream, if you are using them.