Deep blackberry and apple streusel

Serves: 6

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Total Time: 75

Prep Time: 15

Cook Time: 60

• 250 gram(s) plain flour
• 125 gram(s) ground almonds
• 125 gram(s) golden caster sugar, plus 80g
• for the fruit
• finely grated zest of 1 lemon
• 250 gram(s) unsalted butter, chilled and diced
• 300 gram(s) eating apples, peeled and sliced
• 200 gram(s) Bramley cooking apples, peeled and sliced
• 300 gram(s) blackberries
• icing sugar, for dusting
• jersey or clotted cream, to serve

Method

1. 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
2. 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.
3. Toss the apples and blackberries with 80g sugar in a large bowl. Spoon the fruit over the shortcake base. Tip the crumble mixture
4. on top and level it off - it will come to the top of the tin but sink as it cooks.
5. 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.

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