Deep blackberry & apple streusel

Method

Heat the oven to 190ºC (170ºC fan oven) gas mark 5. Place the flour, ground almonds, 125g caster sugar and the lemon zest in the

bowl of a food processor. Add the butter and reduce the mixture to crumbs (it's very important that the butter is cold, otherwise it will cream into a dough). Press half the mixture into the base of a 20cm cake tin at least 7cm deep with a removable base.

Toss the apples and blackberries with 80g sugar in a large bowl. Spoon the fruit over the shortcake base. Tip the crumble mixture

on top and level it off - it will come to the top of the tin but sink as it cooks.

Bake for 1 hour until the top is golden and crisp and the juices are bubbling at the sides. Allow the steusel to cool. Run a knife around the edge of the collar, liberally dust with icing sugar and serve in slices with plenty of cream.