Raymond Blanc's blackberry crumble

We spent a few happy hours collecting blackberries from our local fields and hedgerows this week - something very satisfying about picking blackberries - must be some sort of foraging instinct and it is good to have "free food"!!! I made a delicious blackberry and apple crumble using a Raymond Blanc recipe which is in the October issue of BBC Good Food Magazine.. here it is -as requested- and the topping is not at all soggy and the texture is much lighter than on a traditionally cooked crumble. Let me know if you like it?

crumble topping

120g plain flour

60g caster sugar

60g unsalted butter

Fruit Compote

300g Braeburn Apples cut into 2cm dice

30g unsalted butter

30g demerara ugar

115g blackberries

pinch cinnamon-

Heat oven to 190c fan/gas 5

Rub butter into flour and sugar until breadcrumb texture.Sprinkle mixture onto baking sheet and bake for 15mins until lightly coloured.

For compote- peel,core and dice apples. Put butter and sugar into medium saucepan and melt over medium heat. Cook for 3 mins then add apples and cook for further 3 mins. Add blackberries and cinnamon and cook for 3 mins then leave covered for 2/3 mins to continue cooking in warmth of pan.

Spoon warm fruit into ovenproof dish and top with crumble mix then reheat in the oven for 5/10 mins. Serve with ice cream or custard- ENJOY!!!!