The Perfect Apple and Blackberry Crumble

Serves 6

• 5 Bramley apples (peeled, cored and thinly sliced)

• A punnet of blackberries

• 3tbs golden caster sugar

• 2tsp cinnamon

Preheat the oven to 190C

In a large saucepan with 1/4 cup of water, and a large knob of butter. Put on the hob until water and butter have come together and fold over the fruit till coated. Place in an oven at 170C or keep on the hob for 12 minutes until slightly softened, stirring occasionally.

Place mixture in a large dish and allow to cool.

Meanwhile get on with the crumble topping…

In a large bowl add…

• 200g plain flour

• 50g rolled oats

• 140g golden caster sugar

• 1 tsp ground cinnamon

• 200g of cold diced butter

With your fingers rub the butter in with the dry ingredients until you have a crumble texture to your liking. I like mine quite fine but I leave a few large chunky bits for texture.

Pour the crumb mixture over the top of the apples, (I like to sprinkle 3tbs Lizi’s Granola over the top too sometimes for extra crunch) and place in the oven for 35 minutes. Until the top is golden and the apples are tender.

Leave to cool for about ten minutes before serving. I love mine with clotted cream or proper English custard (or both)!