Summer Fruit Crumble Sundae

1. Preheat oven to 180C, 375F, Gas Mark 5.
2. Bring 25g sugar, water and jelly to boil in a small pan. Add the fruit and simmer for 5 minutes to soften slightly. Pour into 6 glasses and chill in fridge.
3. In a large bowl, stir together the wholemeal flour, salt, spice, demerara sugar and oats, if using. Rub the butter into the mix until it forms a rough, crumbly paste.
4. Lightly oil a baking tray and spread out the mix. Bake for 15 minutes until golden. Allow to cool so that the crumble becomes crisp.
5. Remove glasses of fruit from the fridge and pour an even layer of custard over the top. Finish with a layer of crumble and serve.

125g Mortons Wholemeal Flour
250g fresh or frozen summer fruits
½ block of raspberry jelly
25g caster sugar
50ml water
25g oats (optional)
Generous pinch of salt
1 tsp cinnamon
75g demerara sugar
75g softened butter
250g tetra pack or tinned custard