• 220g plain flour
• 1tsp baking powder
• 1tsp bicarbonate of soda
• 1tsp cinnamon
• 180g caster sugar
• 180g fresh fruit (raspberries, blueberries, diced rhubarb, blackberries)
• 130ml buttermilk
• 1tsp vanilla extract
• 1 large egg
• 30ml vegetable oil
• 50g each of butter
• plain flour
• caster sugar
• 25g porridge oats & few chopped nuts

1. Preheat oven to 200 fan.
2. Make the crumble top by rubbing the butter and flour together to form breadcrumbs, then add oats, sugar and chopped nuts. Set to one side.
3. Chop the fruits (if large) and add to the flour.
4. Mix baking powder, bicarb, cinnamon and sugar together in a large bowl.
5. Roughly stir it all then add the flour and fruit and mix well.
6. In a jug whisk the egg with the vanilla oil and buttermilk.
7. Add wet ingredients into the bowl, and spoon into cases 3/4 full.
8. Top with crumble and bake for 15-20 minutes.

Recipe by Michelle Evans-Fecci, originally featured on Prynhawn Da.

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