Apple & Blackberry Crumble

Preheat your oven to 190°C (170°C fan) or Gas Mark 5 for a perfect baking environment. Begin by preparing the crumble topping: tip the plain flour and caster sugar into a large mixing bowl. Add the cold butter in chunks, then gently rub it into the flour with your fingertips. Aim for a light, breadcrumb-like texture—this delicate rub-in process is key to keeping the crumble light and crispy, so try not to overwork the mixture. Spread the crumble topping evenly over a baking sheet and bake for about 15 minutes, or until it's lightly golden in color. Keep an eye on it to prevent overbrowning. While the crumble bakes, prepare the juicy fruit compote. Peel, core, and dice the Braeburn apples into 2cm chunks to ensure they cook evenly. In a medium-sized saucepan over medium heat, melt 30g of butter together with the demerara sugar. Continue cooking for about 3 minutes until the mixture turns into a light, fragrant caramel. Stir the diced apples into the caramel, cooking gently for another 3 minutes to soften them slightly without losing their shape. Add the fresh blackberries and a quarter teaspoon of cinnamon to infuse the compote with a warm, spicy note. Cook for an additional 3 minutes, allowing the fruits to meld and release their juices. Once done, cover the saucepan and remove it from the heat, letting the compote rest for two to three minutes. The residual heat will complete the cooking process, creating a luscious, thickened fruit mixture. To assemble, spoon the warm fruit compote into an ovenproof gratin dish. Evenly sprinkle the baked crumble topping over the warm fruit. Return the dish to the oven and reheat for 5 to 10 minutes until the crumble is hot and crisp. Serve your Apple & Blackberry Crumble immediately with a generous scoop of vanilla ice cream to add a creamy, cooling contrast to the warm, spiced fruit and crunchy topping.