Raspberries go so well with any stone fruit - here we're sprinkling halved apricots with sugar and roasting them in the oven to give a golden crust of caramelized sweetness which is nicely offset by the tart berries - and crumble, of course, goes with anything, up to and including breakfast. We'll be dishing this up as two separate packages - one, with the fruit, the other the crumble topping of oats,coconut, almonds, brown sugar and butter - for you to layer in your own baking dish. Spoon the fruit into a 1 litre dish (or individual ramekins), sprinkle with crumble and bake in a 170C for about 30 minutes or until the top  is  crisp and golden, with some syrupy fruit bubbling up the sides. Serves 6.

Fruit: Apricots, raspberries, caster sugar. Crumble: flour, oats, almonds, coconut, brown sugar, butter.

• Individual:Serves one adult.
• Small:Serves two adults.
• Large:Serves 4-5 adults.
• Extra Large:Serves 6 adults.

Serve with vanilla ice cream or whipped cream. Dish up any leftovers with plain yoghurt and dessert is magically transformed into a healthy breakfast.