Rustic Bumble Berry Crumble Crisp

For the berry filling:
Wash and roughly chop the strawberries and raspberries. Leave blueberries whole. Mix berries together in a bowl with the blackberry jam. Spoon into a baking dish and set aside.

For the crumble crisp:
Preheat oven to 170ºC (340ºF).

In a large bowl, sieve cake flour. Stir in oats, ground cinnamon, sugar, baking powder and salt. Rub in the butter. Stir in the milk, honey, egg yolk and vanilla essence.

Dollop the crumble crisp onto the berries with a large spoon, leaving some gaps for venting. You can be quite rustic about it!

Bake in the centre of the oven for about 30 minutes, until the crumble crisp becomes golden on the outside and is cakey towards the berries.

Cool for about 15 minutes before serving. Serve with whipped cream or ice cream.