I’ve kept the crumble mix quite simple in this crumble as the fruit has plenty of zingy fruity flavours.
150g (5 oz) standard flour 120g (4 oz) butter, cut into small pieces 4 Tbsp caster (superfine granulated) sugar ½ cup slivered almonds Grated zest 1 lemon 3-4 large Granny Smith apples, or enough to three-quarters fill the dish 1 Tbsp lemon juice 1-2 cups fresh or frozen blackberries Pinch of ground cinnamon Plain yoghurt, lightly whipped cream or vanilla ice cream for serving
1 Preheat oven to 180°C (350°F). Sift the flour into a bowl and add the butter. Rub butter in with your fingertips – or use a pastry blender – until well amalgamated, then mix in 3 tablespoons of the sugar, almonds and lemon zest.
2 Peel, halve, core and thinly slice the apples. Toss them in a bowl with the lemon juice, then add remaining tablespoon of sugar, blackberries and cinnamon.
3 Pile the fruit into a china ovenproof dish (I used a large glass Pyrex dish), then push it down with the hand to compact it. Spoon crumble over the top, ensuring all the fruit is covered. Gently pat it in place (don’t push hard on the crumble or you will compact it). Put pie dish on a baking sheet (tray) to catch any overflow of juices.
4 Bake the crumble in the preheated oven for about 30-40 minutes, or until juices are bubbling through the crumble topping, and the topping is browned (if the fruit isn’t cooked by the time the crumble is browned, drape the top loosely with tin foil to protect it while finishing cooking the fruit). Serve hottish or at room temperature.
If you cook the crumble in a glass dish you can see whether the fruit is cooked by looking through the sides of the dish.