INGREDIENTS

200g blueberries
100g frozen cherries
Juice of 1 lemon
150g almonds
30g chopped cashews (or macadamia nuts)
50g melted butter
2 tbsp maple syrup
1/2 tsp cinnamon
Pinch of sea salt
Greek yoghurt to serve

Preheat oven to 190 degrees C/ 400 degrees F.
Place the blueberries and cherries in a serving dish and pour over half the lemon juice, stif to combine.

Place all the other ingredients (not forgetting the other half of the lemon juice) in a bowl and stir to combine. Cover the berries in the crumble mixture and bake for 20-30 minutes until the crumble top is golden brown. Serve warm with a large dollop of greek yoghurt.