60g unsalted butter at room temperature, cut into pieces
300g Braeburn apples
30g unsalted butter
30g demerara sugar
¼ tsp ground cinnamon
vanilla ice cream, to serve
Heat oven to 190C/170C fan/gas 5.
Tip the flour and sugar into a large bowl.
Add the butter, then rub into the flour
using your fingertips to make a light
breadcrumb texture. Do not overwork
it or the crumble will become heavy.
Sprinkle the mixture evenly over a baking
sheet and bake for 15 mins or until
Meanwhile, for the compote, peel, core
and cut the apples into 2cm dice. Put the
butter and sugar in a medium saucepan
and melt together over a medium heat.
Cook for 3 mins until the mixture turns
to a light caramel. Stir in the apples and
cook for 3 mins. Add the blackberries and
cinnamon, and cook for 3 mins more.
Cover, remove from the heat, then leave
for 2-3 mins to continue cooking in the
warmth of the pan.
To serve, spoon the warm fruit into
an ovenproof gratin dish, top with the
crumble mix, then reheat in the oven for
5-10 mins. Serve with vanilla ice cream.