Ingredients

¾ cup self-raising flour

1 tsp cinnamon

⅓ cup raw sugar

¾ cup rolled oats

125g unsalted butter, cubed

300g frozen blackberries

400g frozen blueberries

1 orange, zest finely grated & juiced

½ cup caster sugar

1 tbsp vanilla extract

½ cup flaked almonds

Vanilla ice cream, to serve

Method

1.

Preheat oven to 180°C. Sift flour into a bowl and add cinnamon, sugar and oats. Rub in butter until combined.

2.

Combine berries, zest, juice, sugar and vanilla in a bowl. Divide mixture among 8 oven-proof, 1.5-cup capacity bowls. Top with crumble mixture, then sprinkle with flaked almonds.

Note: If you prefer a crunchier top, put a heavier coating of crumble on top.

3.

Put bowls onto an oven tray and bake for 20-25 minutes or until golden. Serve with ice-cream.

Recipe Kerrie Worner

With over 20 years in magazines, Kerrie’s work has adorned HB’s pages as contributing food editor, along with BHG, Elle Cuisine, Australian Women’s Weekly and Family Circle. “It is so important to encourage people to learn simple food skills so they can learn how easy it is to fall in love with their creative side,” she says.