1.Preheat the oven to 180°C.
2.Put the fruit into a large saucepan and stir through the jam until evenly coated.
3.Cook over a gentle heat for 6-8 minutes until just beginning to soften. Add combined cornflour and water, then simmer for 1-2 minutes until thickened.
4.Spoon into small individual oven-proof dishes (or one large one) and set aside.
5.In the food processor, combine the butter, brown sugar, flour, cinnamon and half of the oats. Pulse until the mixture begins to crumble, then add the remaining oats and pulse 2-3 times until just mixed.
6.Sprinkle the crumble over the fruit and bake for 12-15 minutes (or 20-25 minutes for a large pudding) until golden and bubbling.
7.Serve with vanilla ice cream, custard or whipped cream.
The jam adds sweetness, gives a boost to the flavour and leaves it with a gorgeous rosy glow. I’ve made my topping in a food processor, but feel free to get back to basics and rub the butter in with your fingertips!Note