APPLE AND BLACKBERRY CRUMBLE

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Apple and blackberry crumble

Filling:450g blackberries900g apples (about 6)25g soft brown sugar1tsp ground cinnamon1/4 tsp ground cloves2 tbsp water

Crumble:120g plain flour1/2 tsp baking powder40g cold, unsalted butter cut into small cubes75g soft brown sugar50g ground almonds

Serves 6Prep time - 25 minsCook time - 30 - 40 mins

Equipment23cm round pie dish, about 5cm deep

1. Have ready a 23cm round pie dish that’s about 5cm deep. Rinse and drain the blackberries and set aside. Peel, core and slice the apples.

2. Place the sliced apples in a bowl with the sugar, spices and water and mix together. Stir in the blackberries, then pour the fruit into the baking dish.

3. Preheat the oven to 170C/gas 3. To make the crumble, sift the flour and baking powder into a bowl and, using your fingertips, lightly rub in the pieces of butter until the mixture resembles coarse sand. Add the sugar and ground almonds and combine well. Lightly sprinkle the crumble over the fruit, using a fork to even it out.

4. Bake in the oven for 30 - 40 minutes or until the crumble is golden brown. Serve hot with fresh cream or home-made custard. Store any leftovers in the fridge for up to a week.