Very quick and very moreish.


  • for the crumble:
  • 25 g peanuts
  • 25 g hazelnut
  • 30 g butter
  • 50 g sugar
  • 35 g flour
  • for the filling:
  • granny smith
  • 10 g sugar
  • 0.5 vanilla pod
  • small tub crème fraiche
  • passion fruit
  • 500 g mixed soft fruit (strawberries, raspberries, blackberries, peaches, kiwis, clementines etc)


  • Firstly blend the nuts in a small food processor and add the rest of the crumble ingredients.
  • Pour the mix onto a tray and bake at 220°C for 5 minutes turning occasionally.
  • Grate the Granny Smith, scrape the seeds from the vanilla pod and place in a small pot with 10g sugar and 1tbs water. Cover and cook for 1-2 minutes until soft, then blend until smooth.
  • Spoon the apple mixture into the bottom of each serving dish.
  • Cut the desired fruit up into bite-sized peaces and arrange on top off the puree.
  • At this point a little of the crumble should be sprinkled over the top and each dish should be placed under a hot grill for 1-2 minutes so the fruit warms up.
  • Lastly cut the passion fruit in half and mix the seeds with the crème fraiche and spoon on to the top when serving.
baking spring summer winter desserts and sweets the afternoon show