Apple & Blackberry Crumble

1. Heat the oven to 190C/170C fan/gas 5. Tip the flour and caster sugar into a large bowl, add the butter, and rub it in with your fingertips to a light breadcrumb texture. Don't overwork it or the crumble will turn heavy.
2. Spread the mixture evenly over a baking sheet and bake for 15 minutes, or until lightly coloured.
3. Meanwhile, peel, core and cut the apples into 2cm dice. Melt the butter and demerara sugar together in a medium saucepan over medium heat and cook for 3 minutes until it turns a light caramel.
4. Stir in the apples and cook for 3 minutes, then add the blackberries and cinnamon and cook for 3 minutes more.
5. Cover, take off the heat and leave for 2 to 3 minutes to finish cooking in the pan's warmth.
6. Spoon the warm fruit into an ovenproof gratin dish, scatter over the crumble, and reheat in the oven for 5 to 10 minutes. Serve with vanilla ice cream.

Tips from the ZestyPlate Kitchen

• Rub the butter in with a light hand and stop once you reach coarse breadcrumbs; work it too much and the topping turns dense.
• Baking the crumble on its own tray first is what stops it sinking and softening into the fruit.
• Take the apples off the heat while they still have some bite, so they hold up in the oven instead of turning to mush.
• A pinch of cinnamon and a scatter of demerara give the topping warmth and a satisfying crunch.