Filling

• 700 g fresh cherries, halved and pitted
• 325 g fresh blackberries
• 100 g white sugar
• Juice of 1 lemon (about 45–50 ml)
• 1 tbsp cornflour (cornstarch) mixed with around 10-15 ml purified water to a smooth slurry

Topping

• 190 g plain flour
• 113 g cold unsalted butter, cubed
• 100 g light brown sugar
• 50 g oats (rolled or quick)
• Pinch of fine salt
  

1. Heat the oven to 175°C.
2. In a bowl, toss cherries, blackberries, sugar, lemon juice and cornflour. Stir in the cornflour slurry until evenly coated. Tip the fruit into a 23–25 cm pie dish (or similar).
3. In another bowl, rub the flour and butter together with fingertips until it looks like breadcrumbs. Stir in brown sugar, oats and a pinch of salt.
4. Scatter the crumble evenly over the fruit.
5. Bake 40–45 minutes until the fruit is bubbling at the edges and the top is golden. Rest 10 minutes, then serve warm with ice cream, custard or cream.