Crumbles are great. No special skills are needed and they’re a great way to use up different fruits before they go off – apple, pear, plum, peach, rhubarb, mango, berries… Mum makes a mean apple crumble, sometimes with the addition of rhubarb. When we lived in Wagga Wagga, Dad had a rhubarb plant in the backyard. I was terrified of it because he told me the leaves were poisonous. I think I was convinced that even accidentally brushing the big, flapping green leaves would instantly strike me down. But my preferred crumble is apple, berry and coconut – the berries turn the apple slices a lovely shade of pink, and the addition of desiccated coconut, lime and ginger add a few extra layers of flavour. Flaked almonds add a bit of crunch to the crumble. Serve with cream, ice cream or custard.