Apple and Blackberry Crumble

Ingredients

CRUMBLE

• 120g plain flour
• 60g golden caster sugar
• 60g unsalted butter at room temperature, cut into pieces

FRUIT COMPOTE

• 300g Braeburn apple
• 30g unsalted butter
• 30g demerara sugar
• 115g blackberries
• ¼ tsp ground cinnamon
• vanilla ice cream, to serve

METHOD

EGG PASTA

1. Heat oven to 190C/170C fan/gas 5.
2. Tip the plain flour and caster sugar into a large bowl.
3. Add unsalted butter, then rub into the flour using your fingertips to make a light breadcrumb texture.
4. Sprinkle the mixture evenly over a baking sheet and bake for 15 mins or until lightly coloured.

MUSHROOM FILLING

1. For the compote, peel, core and cut Braeburn apples into 2cm dice.
2. Put unsalted butter and demerara sugar in a medium saucepan and melt together over a medium heat.
3. Cook for 3 mins until the mixture turns to a light caramel.
4. Stir in the apples and cook for 3 mins. Add blackberries and the ground cinnamon, and cook for 3 mins more.
5. Cover, remove from the heat, then leave for 2-3 mins to continue cooking in the warmth of the pan.
6. To serve, spoon the warm fruit into an ovenproof gratin dish, top with the crumble mix, then reheat in the oven for 5-10 mins.
7. Serve with vanilla ice cream.
8. Bon Appétit