Tip 50g of the sugar and 100ml water into a pan with a splash of vanilla extract, if using. Bring to a simmer and add the peaches, put a lid on the pan and cook gently for 5 mins. Once the peaches are slightly cooked, you should be able to slip their skins off, but use tongs, as this is sticky and the sugar syrup will burn.

Whizz together the butter, remaining sugar, flour, eggs, cream or milk and 1 tsp vanilla extract in a food processor until smooth. If it’s a hot day and your butter is very soft, then you can do this by hand using a wooden spoon. Use as much flour as you like to make a thinner or thicker topping.

Heat the oven to 180C/160C fan/gas 4. Lightly butter an oval or round 20 x 30cm baking dish. Arrange the peaches and strawberries in the dish.

Dollop over the cake mix in floppy mounds. You can leave them like this for the fruit to bubble up between them as it cooks, or you can smooth it all over with the back of a spoon to cover the fruit if you prefer. Scatter over the almonds or hazelnuts, if using and a sprinkling of caster sugar.

Cook for 45 mins or until the fruit is hot and the topping is cooked through. Leave to cool for 10 mins, then serve warm with cream, custard or vanilla ice cream.