4 cooking apples, peeled, cored and roughly chopped
2 tablespoons soft light brown sugar
2 tablespoons caster sugar
3 tablespoons water
175 g (6 oz) blackberries
100 g (3 1/2 oz) plain flour
75 g (3 oz) unsalted butter, cut into cubes
100 g (3 1/2 oz) porridge oats
100 g (3 1/2 oz) demerara sugar
1/2 teaspoon ground cinnamon
ice cream, clotted cream or crème fraîche, to serve
Place the apples, brown sugar, caster sugar and measurement water in a heavy-based saucepan and cook over a gentle heat, stirring occasionally, for 5–8 minutes until the apples are soft and just beginning to turn pulpy. Fold in the blackberries, cover and remove from the heat. Keep warm.
Place the flour in a large bowl, add the butter and rub in with the fingertips until the mixture resembles coarse breadcrumbs. Stir in the oats, demerara sugar and cinnamon. Spread out in a large roasting tin and place in a preheated oven, 200°C (400°F), Gas Mark 6, for 10–15 minutes, stirring halfway through cooking, until golden.
Spoon the warm fruit into warmed serving bowls and top with the warm golden crumble. Serve with ice cream, clotted cream or crème fraîche.