Apple & Blackberry Crumble

Steps

1. Preheat your oven to 190°C (170°C for fan ovens) or gas mark 5.
2. In a large bowl, combine 120g of plain flour and 60g of caster sugar. Add 60g of butter and use your fingertips to rub it into the flour until it resembles coarse breadcrumbs. Be careful not to overwork the mixture to keep it light.
3. Spread the crumble mixture evenly on a baking sheet and bake for about 15 minutes, or until it turns a light golden color.
4. While the crumble is baking, prepare the fruit compote. Peel, core, and dice 300g of Braeburn apples into 2cm pieces.
5. In a medium saucepan, melt 30g of butter with 30g of demerara sugar over medium heat. Cook for about 3 minutes until it forms a light caramel.
6. Add the diced apples to the caramel and cook for another 3 minutes.
7. Stir in 120g of blackberries and ¼ teaspoon of cinnamon. Cook for an additional 3 minutes. Cover the pan, take it off the heat, and let it sit for 2-3 minutes to finish cooking in residual heat.
8. Spoon the warm fruit mixture into an ovenproof gratin dish, top with the crumble, and reheat in the oven for 5-10 minutes.
9. Serve warm, with ice cream on the side.