Jamie's on-a-budget recipes

Roasted fruit with a crunchy granola topping

Jamie says: "For a quick and easy way to reduce your fruit waste, roast a glut of seasonal fruit until it’s jammy, then top with a crunchy topping for a bit of texture. Works a treat on everything from brekkie to a Sunday lunch pud. You can mix and match fresh fruit with packs of frozen".

1. Preheat the oven to gas 4, 180°C, fan 160°C. Peel and core the apples and pears, then cut into wedges, adding to a large roasting tin or dish as you go. Halve the vanilla pod (if using) lengthways and scrape out the seeds, then add both pod and seeds to the dish. Add a few gratings of orange zest, squeeze over the juice and add a goodsplash of water. Cover tightly with foil, then roast in the oven for 50 mins until softened. Remove the foil, sprinkle over the blackberries, give everything a good toss, then return to the oven for 15 mins.
2. Meanwhile, roughly chop the nuts and seeds and place on a large non-stick baking tray. Add the remaining topping ingredients and toss everything together, then spread out into one even layer and bake alongside the fruit for 15 mins until golden and crunchy. Remove the fruit and topping from the oven and leave to cool slightly. Serve the warm fruit with yogurt and a sprinkling of the crunchy granola topping (which will keep for 2 weeks in an airtight container).

Tip: Batch up the granola topping, store separately in airtight containers or jars and use to top bircher or porridge.

Tip: Use a pack of Tesco muesli mix - stir it with oil and honey and bake until crunchy.

Tip: Use a mixture of whatever nuts, seeds or cereals you have in the cupboard.

Freezing and defrosting disclaimer

Freeze fruit only. In order to enjoy optimum flavour and quality, frozen items are best used within 3 months of their freezing date. For more tips on freezing and defrosting food, read our article Love Your Freezer