Apple & blackberry crumble

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• Plain flour120 g
• Caster sugar60 g
• Unsalted butterRoom temperature, in pieces60 g
• Braeburn applesPeeled, cored, 2cm dice300 g
• Unsalted butter30 g
• Demerara sugar30 g
• Blackberries115 g
• Ground cinnamon¼ tsp
• Vanilla ice creamTo serve

1. 1

   Heat the oven to 190°C (170°C fan). In a large bowl, mix 120g plain flour with 60g caster sugar.

2. 2

   Add 60g unsalted butter and rub it in with your fingertips until the mixture looks like light breadcrumbs. Avoid overworking it, or the topping will turn heavy.

3. 3

   Spread the mixture out evenly on a baking tray and bake for 15 mins, until lightly coloured.

4. 4

   Meanwhile, make the compote. Peel and core 300g Braeburn apples, then cut them into 2cm dice.

5. 5

   In a medium saucepan over a medium heat, melt 30g unsalted butter with 30g demerara sugar, then cook for 3 mins until it turns into a light caramel.

6. 6

   Add the apples and leave to cook for 3 mins. Toss in 115g blackberries together with ¼ tsp ground cinnamon and continue for another 3 mins.

7. 7

   Cover the pan, take it off the heat and leave for 2-3 mins so the fruit finishes cooking in the residual warmth.

8. 8

   Transfer the warm fruit to an ovenproof gratin dish and spread the crumble mixture over it. Bake again for 5-10 mins to heat through, then serve with vanilla ice cream.