Berry crumble

An irresistible pud for any time of year.

This recipe is one of many great dishes from my cookbook The Parrots Eat ’em All: Every day recipes for natural pain relief.

Serves 2

Ingredients Equipment to have ready
100g plain flour Large mixing bowl
75g porridge oats Spook
100g butter, cut into rough cubes Chopping board
50g sugar Sharp knife
20g walnuts, roughly chopped Baking dish
20g hazelnuts, roughly chopped Baking tray
10g flaked almonds
20g mixed seeds (sunflower seeds, flax, chia, sesame, pumpkin)
400g mixed frozen berries (your choice of blueberries, cherries, raspberries, strawberries)
4 pears, cored and chopped into rough cubes


  1. Preheat the oven to 180C (Fan).
  2. Put the flour, oats and butter in the mixing bowl. Gently rub the butter into the flour and oats with the tips of your fingers until the mixture resembles breadcrumbs.
  3. Stir through the sugar, nuts and seeds.
  4. Put the berries and pear into the baking dish and top with the crumble mixture.
  5. Put the baking dish onto a baking tray in case of any bubbling over. Bake the crumble in the oven for around 30 minutes until the juices are bubbling and the crumble topping is golden brown.