Sluttishly Easy: Chocolate, hazelnut & raspberry crumble

After being on holiday on the other side of the world for the last two weeks, I've returned to old Blighty to find it's almost autumn. Chilly evenings call for hearty puddings, so I decided to make the most of the last of the season's raspberries in this decadent dessert.

Part fruit, part nutty crumble, part choc-chip heaven, this crumble is sure to warm your cockles.

Chocolate, hazelnut & raspberry crumble (serves 2-6, depending on greed levels)

You'll need:

• 150g plain flour
• 50g hazelnuts
• 100g butter
• 75g + 75g sugar
• 50g dark chocolate
• 300g raspberries

Make it!

• First, preheat the oven to 180c / gas 4.
• Now make the topping. Whiz the flour, hazelnuts, 75g of sugar and butter together in a food processor until you have a breadcrumb-like mixture. Add the chocolate and pulse into the mixture to give a chunky texture.
• If you don't have a processor, rub the butter into the flour with your fingertips. Bash the hazelnuts and chocolate to smithereens by putting them inside a tea towel and using a rolling pin to hit them. Stir them in.
• Put the raspberries into an ovenproof dish so they form an even layer over the bottom. Sprinkle over the remaining sugar.
• Spread the topping over the raspberries and bake for 40 minutes.
• Serve with ice cream, whipped cream or custard. Or all three if you must.