Dean Edwards makes a delicious looking summer fruit nutty crumble with strawberries, blackberries and custard on Lorraine.
The ingredients are: 200g strawberries hulled and halved, 200g blackberries fresh, 200g braeburn apples peeled, cored and cut into inch pieces, 30g unsalted butter, 100g golden caster sugar and 50ml amaretto optional.
Crumble: 100g plain flour, 100g unsalted butter, 50g rolled oats, 50g crushed hazelnuts, 50g crushed almonds and 90g golden caster sugar.
Custard: 300ml whole milk, 300ml double cream, 4 egg yolks, 80g caster sugar and 1 vanilla pod or extract.
To prepare the crumble, place the strawberries in a small bowl then pour in the amaretto and leave to soak for 10 minutes.
Add the butter to a pan, then the apples,blackberries sugar and cook gently for around 10 minutes or until softened, add the strawberries. Transfer into a buttered baking dish.
Meanwhile add the softened butter and flour to a bowl, rub together until the mix resembles breadcrumbs, add the sugar, oats, nuts and mix well.
Top the fruit with the crumble then bake in a pre-heated oven set at 200c for 20-25 minutes or until golden. Leave to cool for 5 minutes before serving.