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Create delicious crumbles

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Instead of the usual caster or granulated sugar, use demerara or light brown for even more depth of flavour. This works especially well with nut crumbles.

Use your favourite muesli cereal with bits of dried fruit and honey for a crunchy, chewy crumble. You won’t need as much sugar in this one. Sprinkle over a mixture of apples, oranges and bits of dried apricot.

Lightly toast some coarsely milled oatmeal, stir through the crumble then fold in a small tub of Greek yoghurt for a taste reminiscent of the Scottish classic cranachan. Use dark brown or muscovado sugar for a richer, mellower flavour. This will go with any of the fruit combinations above.

Who says all crumbles have to be sweet? Make a vegetable crumble with chopped courgettes, peppers, aubergine, carrots, celery, leeks, red onion – any veg you like, really – and stir-fry quickly in batches to start the softening process. Add some chopped garlic, 2 tsp dried herbs and chicken or vegetable stock and tip into a baking dish. To make a savoury topping for 6, mix together 225g plain flour, 2 tsp baking powder, 100g Cheddar and 142ml (small tub) single or sour cream. This will make a slightly sticky topping. Spread on top and bake until golden.

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