The age-old question – pie or crumble?

If you can’t choose, why not combine the two in this fruity dessert spiced with cinnamon and nutmeg!

Ingredients:
For the pastry:
175g plain flour
1 tbsp granulated sugar
100g cold unsalted butter
30ml plain yogurt
½ tsp salt

For the crumble topping:
75g unsalted butter
pinch salt
50g granulated sugar
¾ tsp ground cinnamon
¼ tsp ground nutmeg
100g plain flour
25g walnuts, chopped

For the filling:
150g blueberries
7 plums, stones removed and roughly chopped
75g granulated sugar

Method:
1. To make the pastry: Stir together the flour, sugar and salt in a large mixing bowl. Cube the butter and add to the bowl, then rub it into the dry ingredients. Add the yogurt and 1 tbsp cold water and mix until it comes together. Use your hands to press it all together in the bowl. Wrap in cling film and chill for at least half an hour.

2. Preheat the oven to 180°C (fan 160°C, gas mark 4). On a lightly floured surface, roll the chilled pastry out into a circle, until roughly 30cm in diameter, then use to line a greased 20cm pie dish.

3. Prick the pastry all over with a fork. Line with baking paper and fill with baking beans. Transfer to a baking tray and blind-bake the pastry for 10-15 minutes. Lift out the paper and beans, return the case to the oven for a further five minutes, remove and set aside but leave the oven on.

4. To make the crumble topping: In a medium-size saucepan, melt the butter and continue to heat it over a medium heat until it foams up and smells nutty. Remove from the heat and stir in the salt, sugar, cinnamon, nutmeg and flour. Mix in the chopped walnuts, then put to one side.

5. To make the filling: In a large bowl, stir together the blueberries and chopped plums with the sugar and 3 tbsp of the crumble. Spoon into the pre-baked pastry case. Bake for 20 minutes, remove from the oven and cover with the rest of the crumble. Put back into the oven for a further 20 minutes. Serve with your choice of cream, custard or ice-cream.