FRUIT CRUMBLER Dessert

Ingredients
For the fruit
2 apricots - stoned and sliced
1 pear - cored and thickly sliced
1 punnet of black berries
½ apple - grated
5 tbsp sugar
balsamic vinegar

For the topping:
170 gm butter - chilled
225 gm self raising flour
70 gm sugar
pinch of salt
130 ml butter milk
sugar

DIRECTIONS
Preheat the oven to 190 C. Put the fruit into a pan with sugar and the balsamic vinegar, put the pan over the heat, and cook gently until the juices begin to run from the berries. Pour into an oven proof dish.

Meanwhile make the topping. Rub the cold butter into the flour until the mixture resembles fine breadcrumbs. Add the sugar and salt stir well, then add the butter-milk to form a loose scone-type mixture.

Spoon this over the hot fruit (to get a cobbled effect, flick balls of dough randomly over the fruit), sprinkle with a little caster sugar, and bake in your preheated oven for 30 mins until golden brown.

Serve with vanilla ice cream