Buttery breadcrumb topping baked separately, then layered over warm spiced apple and blackberry compote.
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| prepPreheat oven to 190°C / 375°F (170°C / 340°F fan). | ||||||
| 120 g plain flour | Mix flour & caster sugar | Rub in butter to breadcrumbs | Spread on baking sheet, bake 190°C / 375°F, 15 min until lightly coloured | Spoon compote into gratin dish, top with crumble | Reheat 190°C / 375°F, 5–10 min | |
| 60 g caster sugar | ||||||
| 60 g unsalted butter, cut into pieces | ||||||
| 300 g Braeburn apple, peeled, cored & diced | Melt butter & demerara sugar, cook 3 min to light caramel | Stir in apples, cook 3 min | Add blackberries & cinnamon, cook 3 min | Cover, remove from heat, rest 2–3 min | ||
| 30 g unsalted butter | ||||||
| 30 g demerara sugar | ||||||
| 115 g blackberries | ||||||
| ¼ tsp ground cinnamon | ||||||
| vanilla ice cream, to serve | ||||||
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