Prep:10min Cook:20min Ready in:30min

Ingredients

For the filling -

350g frozen raspberries (or summer fruit mix – any berries will work)

410g tin peach slices in juice, drained

25g caster sugar

For the crumble -

50g Flora Buttery

75g plain flour

30g demerara sugar

50g porridge oats

zest of 1 orange

Directions

Preheat oven to 200 C / 180 C fan / Gas 6.

Place the fruit in a shallow ovenproof dish and sprinkle with the caster sugar.

Rub the Flora Buttery into the flour until it resembles rough breadcrumbs (tip – use a fork to avoid messy fingers).

Mix in the sugar, oats and orange zest.

Spoon over the fruit mixture.

Cook for 20 minutes – until the fruit is bubbling and the topping is golden.

Serve with crème fraiche, fat free Greek yoghurt or low fat custard.