2 large cooking apples, cut into quarters and halves
2 tbsp water
20g AVonmore butter
1 tbs castor sugar
1.5 tbs dark brown sugar
4 or 5 cloves
For the crumble:
125g Plain Flour
75g Avonmore Butter
20g castor sugar
40g soft dark brown sugar
40g flaked almonds or mixed nuts
Avonmore Fresh Custard to accompany
Turn oven on to 180c
Place the apples, sugar, Avonmore Butter , cloves and water in to a saucepan and place on a medium heat. Bring to a simmer and stew gently, stirring occasionally for about 5 minutes. Add the blackberries and simmer for another 2 minutes.
Transfer to a buttered pie dish, allow to cool as you prepare the crumble
Place the flour in a large bowl and add the Avonmore Butter, using your fingertips rub in the butter until it looks like fine bread crumbs, add the sugar.
Crush the almond flakes a little, in your hand, add to the flour mix. Combine.
Sprinkle the crumble topping on to the apples and blackberries.
Place in the oven and cook for 30 – 35 minutes – until the top is golden brown.