Instructions: Preheat oven to 230 C/450 F/gas mark 8.

Peel and chop the fruit. Put the fruit into a flameproof casserole, about 20cm in diameter and 5cm deep. Add 2u3 tbsp of water and the caster sugar.

Cover and poach for approx 8u10 minutes until the fruit is softened, stirring occasionally.

Meanwhile melt the butter in a frying pan, then stir in the mixed spice, rolled oats, demerara sugar and chopped nuts. Spoon the oat crumble mixture evenly over the top of the fruit. Put the casserole into the oven and bake for 12u15 minutes, checking from time to time, until the oats are golden brown.

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