Breakfast Berry Crisp

Serves 6-8

Ingredients

for the fruit:

600g (1L/4c) mixed berries

50g (0.25c) brown sugar (or more, depending upon how sweet the fruit is)

2dspn (1.5Tbsp) cornflour (cornstarch)

the juice of one orange

For the topping:

60g (0.5c) rolled oats

40g (0.3c) sweet desiccated coconut

20g (2Tbsp) pumpkin seeds

20g (2Tbsp) sunflower seeds

20g (2Tbsp) sliced almonds

25g (2Tbsp) brown sugar

pinch of salt

pinch of nutmeg

0.5tsp cinnamon

0.25tsp ground ginger

3Tbsp maple syrup

2Tbsp soft butter

0.5tsp vanilla

yoghurt and honey for serving

Directions:

Preheat oven to 180C/350F. Butter a 2.5L (11c) baking dish.

Mix fruit with 50g brown sugar, cornflour and orange juice. Tip into the prepared baking dish.

Mix the topping ingredients together, rubbing in the butter, to make a nubbly, rubbly topping. Strew onto the fruit.

Bake for 35-45 minutes, or until the fruit blurbles and boils and the the topping has turned a golden brown.

Serve warm or cold with yoghurt and honey (or sweetened whipped cream or ice cream).