1.4 ripe pears and 2 eating apples

2.2 balls of stem ginger in syrup

3.300g blackberries

4.100g cold unsalted butter

5.1 large orange

6.100g porridge oats and 60g demerara sugar

7.1 pinch of ground cinnamon 100g cornflakes

1.Cut the pears and apples into sixths, removing the core. Finely chop the stem ginger. Remove the shelf from the air fryer, then place the pears, apples, blackberries and ginger inside with a knob of the butter, the orange zest and juice, and 2 tablespoons of stem ginger syrup. Mix together and cook for 40 minutes at 180ºC, or until the fruit has softened, stirring halfway.

2.Meanwhile, place the oats in a bowl, cube up and add the remaining butter, then rub together with your thumbs and fingertips. Add the sugar and cinnamon, scrunch in the cornflakes, and mix well.

3.Scatter the crumble mixture over the fruit and cook for another 10 minutes at 180ºC, or until golden and bubbling, then dish up straight from the drawer. Great with custard, crème fraîche or ice cream.

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