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  • 2 Pink Lady apples (or another sweet Apple)
  • 2 white peaches diced
  • 100g blueberries
  • 150g raspberries
  • 25g butter
  • 4 tbsp brown sugar
  • Crumble
  • 150g plain flour
  • 25g oats
  • 75g butter, cubed
  • 4 tbsp brown sugar


Preheat the oven to 180C Fan.

To make the filling, melt the butter in a saucepan. Add the apple and peaches and saute for 3 minutes. Add the sugar. Remove from the heat. Add the berries. Spoon into an ovenproof dish.

Mix all of the crumble topping ingredients together in a bowl. Rub in the butter until the mixture looks like coarse breadcrumbs. Scatter over the fruit.

Bake for 25 to 30 minutes until bubbling and golden on top.

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