• 3lbs 5oz of larger fruit
  • 2 tbsp caster (superfine) sugar
  • 3 star anise
  • 1 cup of smaller fruit
  • 1 cup plain all-purpose flower
  • 1/2 cup soft brown sugar
  • 3 1/2oz unsalted butter cubed
  • Vanilla Bean Ice Cream, to serve

Preheat oven to 375 degrees, cut larger fruit into normal finger food wedges. Put into a larger saucepan and sprinkle sugar. Add 1 tablespoon of water and the star anise. Cover and bring to a boil.

Cook over medium-low heat for 10 minutes, stiring occasionally. Until the fruit is tender but still holds shape.

Drain the fruit, discard the star anise and transfer to 6cup capacity ovenproof dish. Sprinkle the smaller fruit over the larger.

Combine the flour, sugar and cold butter in a bowl. Fold and mix till it gets flaky and crumbles easily.

Sprinkle over the fruit, then bake for 20-25 minutes or until golden brown.

Stand for 5 minutes, then serve with Vanilla Bean Ice Cream.