2 tbsp butter
½ cooking apple, peeled and chopped
2 tbsp caster sugar
½ lemon, zest only
55g/2oz blackberries
55g/2oz butter
25g/1oz caster sugar
25g/1oz brown sugar
55g/2oz plain flour
lightly whipped double cream, to serve
Preheat the oven to 180C/350F/Gas 4.
For the filling, heat the butter in a frying pan over a medium heat, add the apple, sugar and lemon zest and fry for 4-5 minutes, or until the apple has softened to a pulp.
Add the blackberries and warm through for 1-2 minutes, then set aside.
For the crumble topping, pulse all of the crumble topping ingredients together in a food processor until the mixture resembles breadcrumbs.
Spoon the filling mixture into the base of a gratin dish and spread to form an even layer. Scatter the crumble topping over the top.
Transfer the crumble to the oven and bake for 10-12 minutes, or until the crumble topping is golden-brown and the filling is bubbling.
To serve, place a portion of the blackberry and apple crumble into the centre of a serving plate and spoon the whipped cream alongside.
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