I thought it was time I did another recipe! And a big thanks to my mother-in-law who helped me put this all together. A crumble is by far one of my favourite puddings and so easy  to make…

Although this one is a little more complicated than most. Don’t be scared, it just has a few more steps, but not any more difficult than your standard crumble. Rather than bung it all in one dish, you keep the fruit and crumble separate right til the end. Keep reading and see it through. So worth it, we’re just about to sit down to a big family dinner and serve this up for afters…

The fruit compote

200g ripe figs, cut into quarters
2 tbsp lemon juice
1 tbsp demerara sugar

The crumble
40g wholemeal flour
40g plain flour
50g butter, cut into cubes
50g demerara sugar
pinch of salt
150g walnuts, chopped roughly

Yoghurt topping
150g yoghurt
2 tbsp honey

1. Preheat the oven to 200 degrees Celsius (180 for a fan oven)
2. Cut up the figs and place them into a deep pan (better than shallow for stewing). Add the lemon juice and sugar and leave to simmer for 15-20 minutes. Stir occasionally.
3. Mix up the crumble ingredients, using your fingers to rub the butter in. The end result should be like breadcrumbs. Line a baking tray with baking paper or foil and bake in the oven for 15-20mins. We kept the crumble in there until it looked crispy and a little darker brown.
4. As the crumble cools, whip up the yoghurt for a few minutes to make it a bit lighter and drizzle in some honey.
5. It’s quite nice to assemble the dessert at the table – we spooned crumble first, then yoghurt, then fruit. And you can always add more of each for taste. Absolutely delicious!

Adapted from an Ottolenghi recipe in the Jerusalem cookbook (we left out the spices in the hope Gus would try it, used brown sugar throughout and added porridge oats because we’re Scots and that’s what we do with crumbles!)