Serves 10

A great way to use up any combination of ripe or frozen berries. I like a mix of raspberries, blueberries, blackberries and strawberries.

900g of mixed berries (7 cups)

2 TBS cornflour (corn starch)

100g soft light brown sugar (1/2 cup, packed)

45g granulated sugar (1/4 cup)

Pinch fine sea salt

150g marzipan, grated (5 1/2 ounces)

70g plain flour (1/2 cup)

45g granulated sugar (1/4 cup)

45g ground almonds (1/2 cup)

40g rolled oats (1/2 cup)

1/4 tsp fine sea salt

75g butter, melted (1/3 cup)

cold ice cream, warm custard or pouring cream (optional)

 

Preheat the oven to 190*C/375*F/ gas mark 5.  Butter a large deep glass baking dish (At least 10 by 3 inches in size.)

For the fruit filling, combine the sugars and cornflour with the salt.  Toss together with the berries and pour into the prepared baking dish. Cover with foil.  Bake in the pre-heated oven for 45 minutes, stirring after half an hour.

While the fruit is baking, mix together the grated marzipan, flour, sugar, almonds, oats and salt in a bowl.  Pour the melted butter over top and combine to make a crumble topping.

At the end of 45 minutes take the fruit out of the oven, uncover (you won't need the foil now) and stir again.  Sprinkle the crumble topping evenly over top.  Return to the oven and bake for a further half hour or so, until the fruit is bubbling away and the topping is golden.  Let rest for half an hour before serving.

Serve warm,spooned out into bowls with your favourite accompaniments.