Preheat the oven to 180°C, fan oven 160°C, gas mark 4.

Put the frozen cherries and berries into a baking dish (there’s no need to thaw them).

Put the flour into a large mixing bowl and add the lower-fat spread, rubbing it in with your fingertips until the mixture looks like fine breadcrumbs. Stir in the porridge oats and sugar.

Sprinkle the crumble topping evenly over the fruit. Place the dish on a baking tray and bake for 30-35 minutes. Serve with 2 tbsp of yoghurt per person.