To make the berry filling ... filling in all the gaps to cover the fruit. Bake for 45–50 minutes, until the crumble topping is golden-brown. Allow to cool for 10 minutes in the tin, then ...

working with just about any type of fruit. It's also perfect with plenty of accompaniments, with custard, cream or ice cream all going brilliantly with a warm crumble. Mary Berry's own twist on ...

Tip the crumble topping over the fruit and then sprinkle over the remaining 1 teaspoon of ground ginger. Pop into the oven and cook for about 25 minutes or until the crumble is just going golden ...

Spoon filling into pie crust. Crumble topping over filling, completely covering the berries. Place pie on a cookie sheet (helps cook the bottom) and bake in oven for 45 minutes.

I enjoy a comforting fruit crumble when there is a decent cold bite in the air. I look forward to it all day and can’t stop thinking about the sweet fruit, warm spice, crunchy topping and rich ...

Add the shelled pistachios and blitz again until the nuts are roughly chopped and the crumble has a light green hue. Tip the frozen mixed berries into a medium-sized round or square baking dish ...