Blackberry and apple crumble
450g (1lb) Bramley apples, peeled, cored and sliced
100g (4oz) blackberries
75g (3oz) golden (or regular) caster sugar
100g (4oz) plain flour
25g (1oz) porridge oats
Pinch of salt
50g (2oz) TREX, chilled
50g (2oz) demerara sugar
Custard, cream or ice-cream, to serve
1. Preheat the oven to 200°C/fan oven 180°C/ Gas Mark 6.
2. Mix together the apples, blackberries and caster sugar, then tip them into a 1 litre (1 ½ pint) ovenproof dish.
3. Put the flour, salt and porridge oats into a mixing bowl and add the TREX, rubbing it in with your fingertips until the mixture looks like crumbs. Stir in the demerara sugar, then sprinkle the topping evenly over the fruit.
4. Bake in the oven for 30-35 minutes, until the fruit is tender and the topping is golden brown.
Try adding ½ tsp ground mixed spice, ground ginger or cinnamon – especially good with apples.
Try adding a little finely grated lemon zest. For an almond crumble, stir in 50g (2oz) of grated marzipan to the crumble mixture with the sugar.
Try muesli instead of porridge oats.
Vary the fruit according to the season and your preferences.
Try plums, a mixture of summer berries, rhubarb or gooseberries.
For slightly sour fruit, you will need to add extra sugar.
Just make the crumble with apples, if you prefer.