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Mellow fruitfulness for autumn

September sees the start of the harvest season.
The blaze of colour in the hedgerows and trees is reflected in the luscious bounty of berries, apples, plums and pears that are available. Make the most of this natural feast with this tasty classic - blackberry and apple crumble.

Preparation time: 30 minutes or less

Cooking time: 20 - 25 minutes

(serves 4 - 6)

Crunchy blackberry and Bramley apple crumble

Ingredients:

For the filling:

• 1kg (2.25lbs) Bramley apples - peeled, cored and quartered
• 30g (1oz) butter
• 110g (4oz) caster sugar
• Grated zest of 1 lemon
• 255g (9oz) fresh blackberries

For the topping:

• 220g (8oz) plain flour - sifted
• 170g (6oz) unsalted butter
• 55g (2oz) flaked almonds - toasted and roughly crushed
• 80g (3oz) Demerara sugar

Method:

1. Preheat the oven to 200C/400F/Gas Mark 6, and grease a 1.5 litre (2.5 pint) ovenproof dish with a little butter.

2. To make the filling: cut each of the apple quarters into three wedges. Melt the butter in a large pan and add the apple wedges, caster sugar and lemon zest. Cook over a medium heat for 10 minutes or so until the apple begins to soften. Stir in the blackberries and tip the mixture into the buttered ovenproof dish.

3. To make the topping: in a large bowl, rub the butter into the flour until it resembles breadcrumbs. Stir in the almonds and the Demerara sugar, then spread over the top of the fruit mixture.

4. Bake in the centre of the oven for 20 - 25 minutes until golden and crunchy. Serve hot with plenty of custard or double cream.