Donna Hay - Recipes

fruit crumbles

6 cups unpeeled chopped fruit, such as apple, pear, berries, figs, peaches, nectarines, apricots
1-2 tablespoon caster (superfine) sugar
ice-cream or double (thick) cream, to serve

topping

1⅓ cups (120g) rolled oats
¾ cup (135g) brown sugar
⅓ cup (50g) plain (all-purpose) flour
1 teaspoon ground cinnamon
100g soft butter

Preheat oven to 180°C (355ºF). Toss the fruit with sugar according to its natural sweetness and place in 4 ovenproof dishes.
To make the crumble topping, combine oats, sugar, flour, cinnamon and butter. Spoon over the fruit and bake for 25 minutes or until golden. Serve warm with ice-cream or cream. Serves 4.