Fruit Crumble

 I made with Apples and mixed red fruits

For the crumble topping

• 100g soft light brown sugar
• 100g unsalted butter, cold and cubed
• 150g plain flour

For the filling

• 75g caster sugar
• 300g raspberries
• 300g strawberries, hulled and halved
• 100g blueberries
• 50g redcurrants

1. Preheat the oven to 190°C.
2. Place the strawberries and raspberries for the filling in a saucepan along with the sugar. Bring to a simmer over a medium-low heat and cook, stirring occasionally, until the sugar as dissolved. Spoon into the base of a heatproof, glass baking dish.
3. Place the butter and flour in a food processor and pulse until it resembles rough breadcrumbs. Transfer to a mixing bowl and stir through the sugar. Spoon the crumble topping on top of the fruit, then sprinkle the redcurrants and blueberries on top. Bake for 30-35 minutes until the topping is golden brown in colour.