Heat the oven to 190°c/gas 5.
Peel, core and chop the apples into bite-sized pieces and place into an oven proof dish.
Sprinkle with the caster sugar and throw the blackberries over the top. If you use cooking apples you’ll need to add a bit more sugar.
Rub together the flour and butter in a separate bowl until it reaches a breadcrumb consistency. Add the soft brown sugar once the two are combined.
Sprinkle the crumble topping over the fruit and place in the oven.
Cook for 20-25 minutes or until the topping is golden brown and the fruit is bubbling up around the edge of the dish.
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Heat the oven to 190°c/gas 5.
Peel, core and chop the apples into bite-sized pieces and place into an oven proof dish.
Sprinkle with the caster sugar and throw the blackberries over the top. If you use cooking apples you’ll need to add a bit more sugar.
Rub together the flour and butter in a separate bowl until it reaches a breadcrumb consistency. Add the soft brown sugar once the two are combined.
Sprinkle the crumble topping over the fruit and place in the oven.
Cook for 20-25 minutes or until the topping is golden brown and the fruit is bubbling up around the edge of the dish.
Supported by
Supported by
Supported by
Heat the oven to 190°c/gas 5.
Peel, core and chop the apples into bite-sized pieces and place into an oven proof dish.
Sprinkle with the caster sugar and throw the blackberries over the top. If you use cooking apples you’ll need to add a bit more sugar.
Rub together the flour and butter in a separate bowl until it reaches a breadcrumb consistency. Add the soft brown sugar once the two are combined.
Sprinkle the crumble topping over the fruit and place in the oven.
Cook for 20-25 minutes or until the topping is golden brown and the fruit is bubbling up around the edge of the dish.
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