Fruit Crisp Bake
Heat the oven to 190°C|170°C fan|375°F| gas 5.
Chop the apples into small pieces and mix with the sugar. Place into a small oven proof pie dish. Sprinkle over the water.
Put the flour into a bowl and rub in the butter. Mix in the brown sugar. Spoon the crumble evenly over the fruit and cook for about 30 minutes until the fruit is soft and the crumble golden.
Serve with Greek yogurt.
Peach and raspberry crumble
In place of the apples use 5–6 firm but ripe peaches, peeled, stoned and chopped, plus 2 handfuls fresh raspberries. Place in the dish without any sugar and only 1 tbsp water. Proceed as in main recipe.