Autumn fruit: blackberries

The apples used for this recipe are entirely up to you. I like a mix of cooking apples, like Bramleys, and good old-fashioned Cox's. The blackberries melt into the apples, turning the filling a delicious dark pink. Make extra crumble and store in the freezer for a quick pudding when unexpected guests arrive.

Serves 6
Prep time: 25 minutes
Cooking time: 30-40

Ingredients:
750g apples (2 Bramleys and 2 Cox's or other combination)
150g fresh blackberries
3 heaped tbsp caster sugar
butter for greasing the dish

For the crumble:
100g plain flour
100g butter, cold and cut into cubes
100g coarse porridge oats
100g demerara sugar (or use light brown or caster)

Directions:
1.Preheat the oven to 190C/375C/gas mark 5 and lightly butter a pie or shallow baking dish, about 1.5-litre capacity.

2. First make the crumble: sieve the flour into a bowl and rub in the butter, using the tips of your fingers until it resembles coarse breadcrumbs. Stir in the oats and sugar and place in the fridge or freezer until needed.

3. Peel, core and thinly slice the apples, toss in the sugar, then pile into the dish with the blackberries. Spoon the crumble mixture on top, spreading to cover evenly, place the dish on a baking sheet and bake for 30-40 minutes or until the apples have softened and the crumble is crisp and golden. Leave to sit for 10 minutes before serving to allow the juices to be reabsorbed by the fruit.

4. Serve with Greek yoghurt, cream or blackberry ice cream.