Autumn Crumble

Preheat the oven to 190C/gas 5. Combine the fruits in a 2 litre ovenproof dish. Sprinkle with the muscovado sugar and half of the ground cinnamon. Spoon over 3 tbsp water, then level the fruit.

To make the crumble topping, rub the butter into the flour using your fingertips (or use a food processor) until the mixture in crumbly. Stir in the demerara sugar and the remaining cinnamon.

Sprinkle the crumble mixture evenly over the fruit (don't press it down) and finish off with a light sprinkling of demerara sugar on top. Bake for 45 mins, until the crumbles nice and golden and the fruit juices have started to bubble up around the edges. Serve warm with cream, custard or vanilla ice cream.