APPLE AND BLUEBERRY CRUMBLE

Apple crumble really is a tasty treasure, and the very best combine the jammy flesh of cookers with nibs of eaters. You could also ring the changes with ground hazelnuts instead of almonds.

SERVES 6

FRUIT

800g bramley and eating apples (approx 400g each), peeled, quartered, cored and sliced

75g golden caster sugar

375g blueberries

CRUMBLE

150g plain flour

150g ground almonds 150g golden caster sugar 150g unsalted butter, chilled and diced finely grated zest of 1 lemon vanilla custard, to serve (see right)

★ Preheat the oven to 200C/180C fan/gas 6. Toss the apples with the sugar, then gently mix in 300g of the blueberries. Transfer the mixture to a shallow 2-litre baking dish (eg, a 30cm oval gratin dish).

★ Whiz all the ingredients for the crumble in a food processor, until the fine crumbs are just starting to cling together – you want a few biscuity nibs in there.

★ Evenly scatter the crumble over the fruit, then the remaining 75g of the blueberries and bake for 30-45 minutes until lightly golden and the fruit is bubbling at the edges. Serve hot 15-20 minutes out of the oven, or at room temperature.

EXTRA CREAMY VANILLA CUSTARD

Serve with the crumble. Heaven!

SERVES 6

150ml whipping cream 1 tsp vanilla bean paste 300ml custard

★ Whisk the cream to soft fluffy peaks in a medium bowl using an electric whisk.

★ Blend the vanilla with the custard in another medium bowl, then fold in the cream. Cover and chill for up to a day.