Preheat oven to 340 (170C). Line a loaf tin with parchment paper.

Mix flour and sugar together in medium sized bowl. Pour in melted butter and mix till all combined. Place half the mixture evenly into base of loaf tin (5½“ x 9½“)and press down. Place in fridge for 10 minutes then bake for 15- 20 minutes.

While base is cooking, prepare filling. Place all filling ingredients into large saucepan and mix well over a high heat. Place lid on saucepan and keep covered for around 5 minutes then remove. Continue cooking for another 5 minutes or until fruit is soft and liquid has disappeared.

Once base is cooked spoon filling evenly over base. Then crumble the other half of remaining base mixture as topping. Push lightly so topping sticks to filling. Cook for 25-30 minutes or until golden on top. Allow to cool completely in tin before cutting. Store in an airtight container in a dry cool place for up to 5 days.