A crumble, in any form, is an absolute favourite for us. I’d go as far to say it’s essential, especially for days when you are feeling a little run down and need a homely comforting pud. It’s apricot season in Central Otago at the moment, so we’ve just baked 5kg of apricots and popped them in the freezer in batches to keep us going for a while. The crumble mix is very easy, and you can substitute in whatever fruit you like. My top 3 variants would be: spiced apple; rhubarb and orange; and banana and dark chocolate (yes! It’s so good). Serve with some whipped coconut cream and your day will instantly improve ten times. Serves 6.

Ingredients: Baked apricots – 600g apricots; handful of dark brown sugar. Crumble topping – 240g plain flour; 120g plant butter; 120g dark brown sugar; handful of roasted almonds.

Chop the apricots into halves, remove the stones, and place in a baking dish. Scatter over the sugar at bake at 180 °C for 20 mins, tossing the fruit half way through.

Weigh the flour and plant butter into a large bowl and use your finger tips to form fine breadcrumbs. Stir in the sugar with a fork then scatter this mixture on top of the baked fruit. Top with chopped almonds and return to the oven for 20 mins, until the topping is golden.