Even if you don’t consider yourself a baker, this one is foolproof. Especially served à la mode (with ice cream) this is our favourite summer dessert and a complete crowd-pleaser for any eater. I sneak a bowlful for breakfast with some plain yogurt.

Method:

• Preheat the oven to 180°C / 350°F. Butter or oil a 23cm (2-quart / 9-inch) ovenproof baking dish.
• Collect all the berries in a large mixing bowl. Sprinkle the arrowroot or cornstarch over the top, along with the sugar, grated nutmeg, salt, and lemon juice. Stir everything to mix. Transfer to your baking dish.
• Combine the butter or coconut oil, coconut, sliced almonds, both sugars, almond meal, oats, baking powder, vanilla and almond extracts, and salt. Using your clean hands, work the butter or oil into the dry ingredients until the mixture looks sandy and combined. This can also be done in a food processor.
• Spread the mixture over the top of the berries and press it down gently. Bake the crisp in the bottom third of the oven for 35 minutes until the edges are bubbling juices and the top is golden. If using frozen fruit, add 10 minutes to the baking time.
• Remove to rest for at least 20 minutes for the crisp to settle. Serve warm with ice cream.

Recipe extracted from Around Our Table (Hardie Grant)