Blackberry and apple crumble

My family all love a crumble. Good old Kent Coxes apples work well for this as they soften nicely during the cooking – Granny Smiths aren’t so good. It’s up to you about the maple syrup in the filling, as it depends on the sweetness of your blackberries. Some can be quite tart. SERVES 6 1 large cooking apple and 4 eating apples, peeled and sliced 300g blackberries 1 tsp ground cinnamon ¼ tsp ground cloves 25ml maple syrup (optional) TOPPING 150g wholemeal flour (wheat or spelt) 75g butter, diced 50g oats 25g hazelnuts, lightly crushed 25ml maple syrup 1 Preheat the oven to 180C/fan 160C/gas 4. 2 Put the apples and blackberries in a 1-litre ovenproof dish. Sprinkle over the cinnamon and cloves and mix thoroughly, then drizzle over the maple syrup, if using. 3 To make the topping, put the flour in a bowl with a pinch of salt. Add the butter and rub it in with your fingertips until the mixture is the texture of breadcrumbs. Stir in the oats and hazelnuts, then drizzle in the maple syrup. Mix again. 4 Spoon the crumble topping over the fruit. Bake the crumble in the preheated oven for 25-30 minutes until the topping is brown and the fruit is piping hot and bubbling up from underneath. DAVINA’S TIP This is totally scrumptious just as it is, but sometimes I like to really spoil myself – and others – and serve it with spoonfuls of crème fraîche. 325 calories per serving • Prep 20 minutes • Cooking 25-30 minutes ➤