• Peel, core and chop the Bramley apples into bite size pieces. Wash and drain the blackberries [see post for tips on how to prepare blackberries].
• Add both fruits to a greased oven proof dish. No need to sweeten, unless your fruit is particularly tart in which case sprinkle a couple of dessert spoons of sugar over the fruit.
• Set aside to make your crumble and preheat the oven 180°C | 160°C fan | 350°F | Gas 4.

To make the crumble topping

• Add the flour to a large bowl and to this add the butter, start to cut through the mixture with a round knife until it resembles breadcrumbs. I actually use a pastry cutter/blender - it makes life so much easier!
• If including them, add the ground almonds to the crumble mixture.
• Finally add the caster sugar and cinnamon (if adding) and mix thoroughly.
• TIP: if you prefer a less crumbly crumble then add a further 50g of butter or dairy free alternative. The test to see if a crumble will work is to grab a handful and crush it in your fist, if the crumble sticks together it will work as a crumble topping.
• Top the prepared apple and blackberries with the crumble mixture and cook in the oven for 35-40 mins keep and eye on it to prevent the crumble from catching (browning too much).
• Serve hot with lashings of custard or cream - also super scrummy cold with cream!