Preparation

• Preheat the oven to 190C/375F/gas mark 5. Grease a 20cm/8in square tin and line with baking parchment.
• Mix together the oats, flour, baking powder, sugar, cinnamon and salt in a large bowl.
• Add the vegan butter or coconut oil and rub in using your fingertips until the mixture resembles breadcrumbs.
• Tip about two thirds of the mixture into the prepared tin. Spread it out level and pack it down very firmly.
• Bake for about 15 minutes until golden around the edges.
• To make the filling, mix the cornflour and lemon juice together in a large bowl to make a paste. Stir in the jam followed by the berries.
• Tip the filling over the base and spread level.
• Scatter over the remaining crumble mixture. Bake for 25-30 minutes until the crumble is golden and the filling is bubbling.
• Leave to cool in the tin then carefully lift it out using the baking parchment, cut into squares and serve.
• Store any leftovers in the fridge.