BLUEBERRY AND CLEMENTINE SPELT CRUMBLE

Preparation

Peel and roughly chop the clementines.

Method

1. 1 Heat the oven to 190°C/170°C fan/gas 5. Put the blueberries and clementines in a 1.5-litre ovenproof dish. Sprinkle over 1 tbsp sugar and 3 tbsp water.
2. 2 In a bowl, rub the butter and oil into the flour until the mixture resembles breadcrumbs. Stir in the oats, remaining sugar and sunflower seeds. Scatter the crumble mixture over the fruit to cover it.
3. 3 Bake for 30-35 minutes, until the top is golden. Serve with a spoonful of half-fat crème fraîche.