Ingredients

For the crumble topping

· 120 g plain flour

· 60 g caster sugar

· 60 g unsalted butter, cut into pieces

For the fruit compote

· 300 g Braeburn apple

· 30 g unsalted butter

· 30 g demerara sugar

· 115 g blackberries

· ¼ teaspoon ground cinnamon

· Vanilla ice cream, to serve

Method

Heat oven to 190°C. Tip the flour and caster sugar into a bowl. Add unsalted butter, then rub into the flour using your fingertips to make a light breadcrumb texture. Do not overwork it. Sprinkle the mixture evenly over a baking sheet and bake for 15 minutes or until lightly coloured. Meanwhile, for the compote, peel, core and cut the Braeburn apples into small pieces. Put unsalted butter and demerara sugar in a saucepan and melt together over a medium heat. Cook until the mixture turns to a light caramel. Stir in the apples and cook for three minutes. Add the blackberries and ground cinnamon, and cook for two minutes more. Cover, remove from the heat, then leave for two minutes to continue cooking in the warmth of the pan. To serve, spoon the warm fruit into an ovenproof gratin dish, top with the crumble mix, then reheat in the oven for 10 minutes. Serve with vanilla ice cream.