How to make blackberry and apple crumble

I thought about trying to make this seem hip and healthy by using spelt flour, maybe some nuts and chia seeds, blueberries, agave, Stevia and coconut oil. The thought lasted about 0.2 seconds then I woke up from the nightmare. This is proper apple crumble, the type nans make, and prob their nans did too, the best type. Have it with double cream or custard after a long walk to pick the blackberries.

Use any fresh fruit you like, plums, rhubarb, apricots (OMG Apricots <3), peaches, whatever is seasonal and available. This recipe uses self raising flour because it makes a gorgeous light crumble. If you feel better about it use honey to sweeten the fruit, a few big squeezes, that’s my only nod to modernisation.

• 2-3 heaped cupped-hands’ful of washed blackberries
• 5 large cooking apples, peeled, cored and cut into thick slices
• 300g caster sugar
• 450g self raising flour
• 225g butter straight from the fridge

Heat the oven to 200 deg C.

Put the apples and blackberries into a heavy pan and cover the base of the pan with about 2cm of boiling water, add 150g of sugar and boil until the apples are a little bit soft but not mush, about 10 mins.

Meanwhile cut the butter into chunks and rub it into the flour with your fingertips, so it looks like breadcrumbs, add the rest of the sugar and give it a good light mix with a metal spoon.

Drain the cooked fruit through a colander and cover the base of a large shallow ovenproof dish with it. Tip the crumble mix on top and bake for about half an hour or until dark’ish but golden brown.

You can also make these in individual earthenware pots or ramekins if you want to freeze single portions.