Summer crumble

One of the great things about summer (there are many, obviously - picnics and drinking beer outdoors are top of my list at the moment) is the little boom of summer fruits on sale. Raspberries, strawberries, blackberries, peaches, apricots and all the rest, all just begging to be used in some sugary way.

Here's a simple way of using up fistfuls of goodness and then making it all deliciously unhealthy.

Rather than making one whacking great crumble, I've put the crumble mixture into cupcake cases. The recipe makes about 4 cases' worth - if you're feeling virtuous, quarter the recipe and put a single crumble case in when you're cooking your tea. At the end, you'll have a tiny ready-made pudding.

Summer crumble

Ingredients

4 or 5 strawberries, quartered

1 small handful of blueberries

6 or 7 cherries, stoned and cut into small chunks

25 g sugar, plus a little extra

25 g vegan margarine

50 g flour

How you do it

Add a little sugar - half a teaspoon or so - to the chopped fruit if you think it needs it. Chances are it'll be all juicy and sweet and you won't need to bother, but if you've got a sweet tooth, knock yourself out.

Rub the flour and marge together until it looks like fine breadcrumbs. You may find you need less flour than I've given - maybe by half. Add the flour a little at a time til the consistency looks right.

Stir the sugar into the marge and flour.

Spoon the fruit into the cupcake cases and then top with the crumble mix.

Bake at around 20o degrees until the crumble topping colours slightly and the fruit has become all gooey.

Serve with soya cream, Swedish Glace, custard or whatever else you fancy.