A delicious pudding using a mixture of foraged and yellow sticker fruits and store cupboard essentials make a quick and easy, did I say absolutely delicious, last minute desert.

You can add more or less fruit depending on how many you plan to serve, these amounts made a crumble big enough for 2 small servings. (or 1 large serving!!) 

2 handfuls of blackberries (foraged)

1 handful of strawberries, chopped to the same size as the blackberries 

1 nectarine, sliced into 8th's
Sugar

Brown sugar

Porridge oats 

Start by chopping your strawberries and nectarine. 

Add the nectarine to the bottom of the dish, I placed mine flat in the bottom of the dish.
Put the strawberries and blackberries into a pan and cover with sugar, cook on a low/medium heat until the sugar is dissolved and the juice just starts bubbling. Stir constantly to stop the sugar burning. 

Empty the pan of fruit on to the top of the nectarines, be careful the fruit will be VERY hot!

In another pan add the porridge oats and some brown sugar (I used about 1/4 of sugar to the amount of oats), stir constantly until the oats brown and the sugar has dissolved. 

Spoon the oats over the top of the fruit and bake in the oven for 5-10 minutes.