Step 1:Preheat the oven to 180°C (fan 160°C, gas mark 4).Step 2:Mix the cornflour and orange juice together in the base of a medium saucepan. Add the strawberries, blueberries and sugar to the pan then cook over a medium to low heat for 4-5 minutes, stirring until the berries begin to soften slightly.Step 3:Spoon into 4 x 250ml (8fl oz) individual ovenproof dishes. Step 4:To make the crumble add the flour, sugar and butter to a mixing bowl and rub in the butter with fingertips or an electric mixer until fine crumbs. Stir in the marzipan and orange rind.Step 5:Spoon the crumble over the fruit and bake for 20-25 minutes until the crumble topping is golden brown and the juices are bubbling around the edges. Serve with scoops of vanilla ice cream.