On the 'freeze anything that might go to waste' line above. One of my favourite things we implemented is fruit bags in the freezer.
Every couple of days I look through the fruit bowl and anything that's on the turn and unlikely to get eaten that day gets chopped up and added to one of the freezer bags. I have 'stuff that will crumble', 'stuff to put in gin' and 'stuff that will smoothie'.
Now when I fancy a cooked pudding, I just get my 'stuff that will crumble' bag out, tip it into a baking dish, mix a bit of sugar and cinnamon or ginger through it and top with crumble mix, or pour it into a pie shell. Then into the oven and 30-40 minutes later, hot pudding.
Top tip, I double or quadruple the recipe when I make crumble topping, then spread the leftover on a baking tray, freeze it and when frozen bag it up. So I only have to make the mix 1 out of 3 or 4 crumbles. Just pour it over and cook from frozen. Do the same when you make cookies, roll them in to balls, freeze then bag. You can cook from frozen, just pop the cookie balls on a baking tray then into the oven for fresh hot cookies in about 10 minutes.
When DD fancies a smoothie, I tip fruit into blender, add yoghurt or fruit juice, blitz and fresh smoothie.
Gin gets citrus fruits, and as they're frozen they double as ice.
End up with some great combos, I love it when I have a good mix of plum, peach, nectarine and berries in a crumble.