150g plain flour
75g caster sugar (for the topping)
50g porridge oats
4 x large / 10 x mini leftover caramel waffle biscuits
100g leftover berries (any variety from the fridge or freezer)
2 plums (stone removed and cut into small squares)
4 eating apples (cored and cut into small squares)
Squeeze of lemon juice
1 tablespoon of corn flour
2 tablespoons sugar (for the filling)
Preheat the oven to 200°C conventional / 180°C fan.
Mix together the butter and flour with your fingers to make breadcrumbs.
Crush the caramel waffles and add these to the flour and butter, along with 75g caster sugar and 50g porridge oats. Mix together.
Put all the prepared fruit into an oven proof dish with a squeeze of lemon juice and 2 tablespoons sugar and 1 tablespoon corn flour. Mix everything together.
Scatter the crumble topping evenly, all over the fruit.
Bake for 25-30 minutes until the crumble is golden on top and the fruit is bubbling though.
Remove the crumble from the oven and serve with vanilla ice cream or cream