Blackberry, apple and cinnamon crumble

COOKING TIME 35–45 MINUTES

SERVES 6–8

245g (8½oz) self-raising flour

½ tsp ground cinnamon

165g (5½oz) demerara sugar

60g (2oz) unsalted butter, cut into pieces

60g (2oz) margarine

1 tsp vanilla essence

450g (1lb) peeled, cored and sliced Bramley apples

250g (9oz) blackberries

Caster sugar, to taste

Custard or cream, to serve

TO PREPARE THE CRUMBLE TOPPING, sift the flour and cinnamon together into a mixing bowl, add the demerara sugar and mix well. Add the butter, margarine and vanilla essence and mix to a fine crumb consistency with your fingertips. Place in the fridge to chill.

PREHEAT THE OVEN TO 200°C (400°F), Gas Mark 6. Mix the apples and blackberries together with caster sugar to taste and place in the bottom of a deep, 30cm (12in) oval ovenproof baking dish.

ADD THE CRUMBLE TOPPING and press to firm the top a little. Bake in the oven for 35–45 minutes until golden brown. Serve with custard or cream.

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You can substitute part of the self-raising flour with porridge oats. You can also use chopped hazelnuts for added crunch.

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