My Mum's Blackberry and Apple Crumble

Ingredients / Shopping List:
Metric

• Flour (Plain, S/R, or Wholemeal) - 110g
• Butter (or Stork Margerine.) - 55g
• Light Brown Muscavado Sugar - 55g
• Blackberries - Handful
• Cooking Apples (Bramley) - 2 Large
• Cornflour - 10g
• Golden Granulated Brown Sugar - 10g

Sneering Imperialist

• Flour (Plain, S/R, or Wholemeal) - 4oz
• Butter (or Stork Margerine.) - 2oz
• Light Brown Muscavado Sugar - 2oz
• Blackberries - Handful
• Cooking Apples (Bramley) - 2 Large
• Cornflour - 2 tsp
• Golden Granulated Brown Sugar - 2 tsp

Method:
Making the Crumble Topping

1. Rub the Butter into the Flour.
2. Mix in the Muscavado Sugar, breaking up any lumps.

Making the Filling:

1. Peel and chop the Apple into cubes
2. Stew the Apple in a pan with a spot of water to stop it burning to the bottom. Do not let the Apple go mushy, just soft on the outside.
3. Add the stewed Apple to a Souffle dish or a Vegetable Dish
4. Add the Blackberries to the same dish
5. Mix the Cornflour and Golden Granulated Brown Sugar together in a separate bowl
6. Add the Cornflour Sugar mix to the main dish and stir it into the Apple and Blackberries to coat them
7. Pour the Crumble Topping over the filling. Do not press it down, just spread it over the entire dish.
8. Bake in the oven on Gas Mark 5 / 190C until browned on top, or when the filling is sneaking out up the sides (approx. 30mins)