Apple-and-blackberry crumble pie with amaretti ice cream Serves 8
Make the dough in a food processor by pulsing all the dry ingredients and the butter until they come together. If not using a processor, rub them together in a large bowl with your fingertips, then add the water a little at a time and tip the dough out onto a clean surface. Bring together (do not knead) into a flat disc, wrap it in clingfilm and refrigerate it for a few hours or overnight.
Meanwhile, heat the oven to 200˚C/ 400˚F/gas mark 6 and set to work on the crumble mixture. If using a processor, pulse the ingredients until they look like breadcrumbs. Otherwise, put the amaretti biscuits in a freezer bag and smash them to crumbs with a rolling pin, then rub them together with the remaining ingredients, using your fingertips, and set aside until ready to use.
Cut each peeled and cored apple into eighths and cook in a saucepan with a splash of water and the muscovado sugar (its molasses content makes it taste of caramel) over a medium heat until the apple pieces are starting to soften and the sugar has dissolved.
Butter a 10in-diameter dish, tip in the apples with their syrup, scatter the blackberries over the top and arrange everything as evenly as possible to create a flat surface. Next, distribute the crumble mixture over the entire surface of the fruit, using a spoon to spread it out, then set aside.
Take the shortcrust-pastry dough out of the fridge and roll it out to the thickness of a £1 coin. Use cookie cutters to cut out leaves and flowers and make strips to plait, then arrange them on top of the crumble. Pop the crumble/pie in the freezer for 15 minutes before cooking to avoid shrinkage, then, just before baking, brush the pastry dough with beaten egg and cook it in the oven for about an hour or until the top is nicely browned.
When you’re ready for pudding, allow the ice cream to become a little soft, then stir the amaretto through it before putting it back into the freezer. I like to scoop the ice cream into balls before anyone arrives and put them back in the freezer, so that you have everything ready as soon as you serve the crumble/pie, piping hot with ice cream melting all over it.