Ingredients

250g

fresh blueberries

4 tbsp

brown sugar

1 tsp

cornflour

For the crumble

6 tbsp

flour

3 tbsp

porridge/old fashioned oats

3 tbsp

brown sugar

1/4 tsp

ground mixed spice

a few drops

vanilla extract

35g

cold butter

"A vibrant dessert that is easy to put together, quick to bake and a treat to eat. Serve warm with ice cream (my favourite), extra thick or whipped cream, clotted cream or custard, or a combination.

This recipe yields an attractive layer of crumble with the fruit peeking through. If you like your crumble layer thicker, use 8 tablespoons of flour, 4 each of oats and sugar and 50 g/3½ tablespoons of butter, and bake for an extra 3–4 minutes" (Orlando Murrin).

Top Tip: A PINCH OF SALT

Do not underestimate the way a pinch of salt can liven up sweet dishes – it intensifies flavour and adds character. In this recipe, add a pinch to both the fruit and the crumble topping. The same goes when cooking with chocolate – it stops a recipe tasting bland or too sweet.

Recipe produced with kind permission: Two’s Company: Simple by Orlando Murrin, published by Ryland Peters & Small (£20) Photography by Clare Winfield © Ryland Peters & Small

Method

Take 2 shallow ovenproof dishes, each about 300-ml/1¼-cup capacity, or a large baking dish or pan of 600-ml/2½-cup capacity.
Toss the fruit with the 4 tablespoons of sugar, the cornflour and a pinch of salt. Divide between the 2 dishes (or dish).
For the crumble, mix the dry ingredients in a bowl with the vanilla and a pinch of salt. Cut in the cold butter, then rub in with your fingers till clumpy. Sprinkle over the fruit.
Bake at 170C fan/190C/375F until the fruit is bubbling and the crumble topping is golden brown – 25–30 minutes (no need to preheat your oven but it will save you 5 minutes if you do). Allow to cool for 10 minutes before serving with your chosen accompaniment.