I reduce the pie filling before adding it to an oven proof serving dish, 15 minutes of rapid boiling will do the job, don’t leave the saucepan unattended and stir occasionally.

To make the crumble topping pop your biscuits into a food bag and with a rolling pin smash the biscuits to the desired crumble texture.

Tip into a bowl and add your knob of butter, you’ll need enough to be able to mix to bind the crumble mixture. But go easy too much and you’ll end up with an oily crumble topping.

To build the crumble simply fill your serving dish with the fruit filling, sprinkle with crumble mixture to cover and pop into an oven or under the grill.

If you choose to use an oven 200°C or 180°C fan for 20 minutes will do the trick.