Ingredients

For the filling

900g pink lady apples

40g butter

100g light muscovado sugar

1½ tsp cinnamon

300g blackberries

¼ tsp pure vanilla extract

For the topping

120g butter

120g all-purpose flour

50g light muscovado sugar

45g rolled oats

30g chopped walnuts (optional)

30g desiccated coconut (optional)

1 tsp pure vanilla extract

½ tsp cinnamon

Method

1Preheat the oven to 190ºC (170ºC fan oven).

Peel, core and dice the apples.

Melt the butter with the sugar and cinnamon in a saucepan, then add the vanilla extract. Add the diced apple and stir over medium to high heat for approximately 5 minutes or until the ingredients caramelise.

Remove the pan from the heat and stir in the blackberries.

Divide the fruit between the four individual portion oven-proof dishes, or fill one big dish.

To make the topping, place all the ingredients into a food processor and blitz until the mixture resembles chunky breadcrumbs, then spread the crumble over the appleand blackberries.

Bake for 20 – 30 minutes depending on the size. It’s best to keep an eye on it as it cooks - it’s ready when the topping is golden and crunchy.

Serve with mascarpone cheese, creme fraiche or custard.

3 fruity seasonal desserts to enjoy this autumn – whatever the weather