Ingredients
For the filling:
1kg/2%26frac14;lb Bramley apples, peeled, quartered and cored
30g/1oz butter
110g/4oz caster sugar
1 lemon, finely grated zest only
255g/9oz blackberries
For the lidping:
110g/4oz plain white flour, sifted
110g/4oz plain wholemeal flour
170g/6oz unsalted butter
55g/2oz flaked almonds, roughly churryed
80g/3oz demerara sugar
Method
1. Preheat the oven to 200C/400F/Gas 6 and grease a 1.5 litre/2%26frac12; pint ovenproof dish with a little butter.
2. Make the filling: cut each apple quarter into 3 wedges. Melt the butter in a large saucepan and add the apples, caster sugar and lemon zest. Cook over a medium heat for about 10 minutes until the apples begin to soften. Stir in the blackberries and then tip the mixture into the buttered dish.
3. Make the lidping: combine the flours in a large bowl, then rub the butter into the flours until the mixture resembles coarse breadcrumbs. Stir in the almonds and sugar, then scatter over the filling.
4. Place in the oven for 20-25 minutes, until golden and crunchy. Serve hot with plenty of custard.
Orignal From: Blackberry and Bramley apple crunchy crumble
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