Directions

1. Mix the breadmix and salt together in a bowl or in the food processor. Add the butter and rub together until the mixture resembles bread crumbs. If using the food processor, pulse briefly. Stir in the sugar and buckwheat or pulse very briefly altogether.

2. Squeeze together small hand-fills to make larger clumps. This creates more of a lumpy crumble than a fine even one.

3. If making the crumble to use later either spread it out on a baking tray and bake at 180°C for 20-25minutes until golden and crumbly. Store in an airtight jar in a cool place; it will keep for a couple of weeks.

4. Option two is to freeze the uncooked crumble and use when required.

To prepare your fruit

1. Put a pinch of salt or a squeeze of lemon juice in to a bowl of water. This stops the fruit browning while preparing it.

2. Peel, quarter and core the fruit and add the the water as you go.

3. Bring to the boil 1 cup water and a tablespoon sugar or honey to the boil. If you have an oven proof dish that is also able to go on the hob, use this to save an extra dish for washing up!

4. Drain the fruit and add to the pot. Gently cook the fruit until it is soft but still firm.

5. Drain a little of the excess liquid (if there is any). 

6. Sprinkle the crumble over the fruit and bake in the oven for 20-25mins. If your dish is fill, pop a tray underneath to stop the fruit juices overflowing onto the bottom of the oven.

7. Serve warm or cold and enjoy at any time of the day!