Preheat your oven to 180°C (160°C fan/Gas Mark 4). In a large mixing bowl, combine the mixed frozen berries, diced apples, cornflour, vanilla extract, cinnamon, and nutmeg. Stir gently until the fruit is evenly coated and the spices release a lovely, warm aroma. The fruit will still be firm and icy at this stage.

Tip the fruit mixture into an ovenproof dish (around 20x30cm) and spread it out evenly. You’ll notice the vibrant colours of the berries contrasting with the pale apple. Pop it into the preheated oven for 10 minutes to allow the fruit to soften slightly and start releasing its juices.

While the fruit is warming through, prepare the oat topping. In another mixing bowl, combine the rolled oats, plain flour, and light brown sugar. Pour in the melted butter and mix with a wooden spoon or your hands until crumbly and everything is thoroughly moistened, resembling coarse breadcrumbs. The mixture should feel slightly sticky.

Carefully remove the fruit from the oven. It should be bubbling gently at the edges, and you might catch a sweet, fruity scent. Sprinkle the oat topping evenly over the warm fruit, ensuring good coverage.

Return the dish to the oven and bake for another 15-20 minutes, or until the topping is golden brown and delightfully crisp. You’ll know it’s ready when the kitchen fills with a comforting toasted oat and sweet fruit smell, and the fruit mixture underneath is visibly bubbling and thickened.

Once baked, remove from the oven and let it cool for 5-10 minutes. This short rest allows the fruit juices to settle and the topping to firm up slightly. Serve warm with a generous dollop of fat-free Greek yoghurt, and a drizzle of honey or a sprinkle of flaked almonds if you fancy a little extra something. The warmth of the fruit against the cool yoghurt is a treat for the senses.