|THE FRUIT FILLING|
|150g / 5¼oz fresh blackberries|
|1½ tablespoons sugar|
|3 medium cooking apples|
|THE ALMOND CRUMBLE TOPPING|
|200g / 7oz self-raising flour|
|150g / 5½oz brown (demerara) sugar|
|125g / 4½oz cooking margarine|
|50g /2 oz chopped almonds|
Preheat the oven to 180°C - 350°F - Gas Mark 4.
Peel the apples, cut them into quarters, remove the core then cut each quarter into six or eight slices.
Recipe by David Marks.
Apples are available all year round and at very good prices in the shops. But, out of season, blackberries cost a fortune, around £1.80 for 150g. We suggest you pick them when they are in season and then freeze them for later use.
The crumble topping in this recipe is almond flavoured, the perfect partner for blackberry and apple. If you prefer a more traditional crumble topping then use the one in steps 1 and 2 of our apple crumble recipe which can be found here. Another different crumble topping can also be found used in our plum crumble recipe. It has porridge oats in it and tastes great as well, it can be found here. Finally, our buttery crumble topping can be found here.
Place the cooking margarine, sugar and flour (for the crumble mixture) into a large bowl and blend them together with your fingers. This will take from three to five minutes.
It's also fine to mix the crumble with a fork or food blender. Add the chopped almonds to the crumble mixture and mix well with your fingers.
Place in the pre-heated oven and cook for 40 minutes. Serve warm with lots of double cream or ice cream