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6 oz (175 g) cherries, pitted
5-1/2 oz (150 g) cranberries
3 tbsp raw brown sugar
6 tbsp port
cream or ice-cream

Crumble Topping
3/4 cup self-rising flour
1/2 cup unsalted butter, diced
5 tbsp raw brown sugar
2 tbsp finely chopped mixed nuts
1-3/4 oz (50 g) semisweet chocolate, finely chopped

Preheat oven 400°F (200° C)

For crumble topping 
3. Put flour in large mixing bowl. Rub in butter with fingertips until mixture resembles fine breadcrumbs. Stir in 3 tablespoons sugar and the chopped, mixed nuts. Stir in the chopped chocolate and set aside.

For the filling
Put cherries, cranberries, sugar, and port into saucepan and stir gently over low heat for 3 minutes. Transfer the fruit and juices to an ovenproof saucepan and sprinkle over the crumble topping. Scatter over the remaining sugar. Bake in preheated oven for 10-15 minutes or until crumble topping is golden brown. Remove from the oven and serve with cream or ice-cream.