Apple & blackberry crumble

Make this seasonal apple and blackberry crumble for a comforting family pud. Pre-cooking the topping will make it extra-crispy, while also retaining the texture of the fruit

Ingredients

Instructions

1. Heat oven to 170°C/gas 5. Tip 120 g plain flour and 60 g caster sugar into a large bowl.
2. Add 60 g unsalted butter, then rub into the flour using your fingertips to make a light breadcrumb texture. Do not overwork it or the crumble will become heavy.
3. Sprinkle the mixture evenly over a baking sheet and bake for
   15 mins or until lightly coloured.
4. Meanwhile, for the compote, peel, core and cut 300 g Braeburn apples into 2 cm dice.
5. Put 30 g unsalted butter and 30 g demerara sugar in a medium saucepan and melt together over a medium heat. Cook for
   3 mins until the mixture turns to a light caramel.
6. Stir in the apples and cook for
   3 mins. Add 115 g blackberries and ¼ tsp ground cinnamon, and cook for
   3 mins more.
7. Cover, remove from the heat, then leave for
   2-3 mins to continue cooking in the warmth of the pan.
8. To serve, spoon the warm fruit into an ovenproof gratin dish, top with the crumble mix, then reheat in the oven for
   5-10 mins. Serve with vanilla ice cream.

Nutrition