What could be more perfect for Autumn than an Apple and Blackberry Crumble? A crisp topping, juicy blackberries and tender apples all baked into one decadent dessert!
Preheat the oven to 180C/350F and spray an 8x8 inch square pan with baking spray.
Make the fruit topping first: Place the blackberries, chunks of apple, cinnamon, cornflour, sugar and vanilla extract into a medium sized bowl and stir until all the fruit is coated with the flour and sugar mixture. Leave to one side until the fruit becomes glossy.
Make the crumble topping: Place the flour, sugar and butter into a medium sized bowl and rub together until you have pea sized lumps of mixture. Smaller lumps of mixture are fine too. I use a pastry cutter to make my topping as it's much quicker.
Tip your fruit mixture into your prepared pan and smooth into an even layer. Sprinkle the crumble mixture over the fruit, it's perfectly fine if a little bit of fruit shows through.
Place in the oven for 35-40 minutes, until the top is golden and the fruit is bubbling. I also used a fork to poke the middle and feel if the apples were soft. You want to feel hardly any resistance from the apples.
Leave to cool in the pan for 30 minutes, then serve warm with custard or vanilla ice cream.
Apple and Blackberry Crumble is best served on the day you make it, but will keep covered, in the fridge, for 3 days. Best served warm. You can microwave it for 30 seconds-1 minute to re heat it.