TRY this recipe from The National Trust Cookbook.

(Serves 4-6)

2 peaches, halved, stoned and sliced
1 medium Bramley apple, quartered, cored, peeled and cut into chunks
300g frozen mixed summer fruits
For the crumble topping:
140g plain flour
55g porridge oats
50g caster sugar
100g soft margarine
4tsp demerara sugar
Ice cream or custard, to serve
Preheat the oven to 190C/gas mark 5.


Add the peaches, apple and frozen summer fruits to a 1.2L ovenproof dish and mix together.

To make the topping, add the flour, oats, sugar and margarine to a bowl and rub in until the mixture resembles fine crumbs. Alternatively, use an electric mixer.

Sprinkle the crumble over the fruit, then scatter with the demerara sugar.

Bake for 20-25 minutes until the topping is golden and the fruit softened.

Spoon into bowls and serve with a scoop of vanilla ice cream or hot custard.

The National Trust Cookbook, with recipe photography by William Shaw, is published by National Trust Books, priced £20. Available now.