Paul's apple and blackberry crumble
Paul Hollywood adds a twist to the traditional apple crumble topping with the addition of seeds, oats and shony, a sweet and salty powdered seaweed. Serve with custard, cream or ice cream.
Equipment and preparation: for this recipe you will need a 20x25cm/8x10in ovenproof dish.
For the filling
- 500g/1lb 2oz cooking apples, peeled, cored and sliced
- 25g/1oz butter
- 75g/2½oz caster sugar
- 250g/9oz blackberries