Apple and Blackberry Crumble makes the most of autumn produce. Prepare the crumble in advance and pop it in the oven as you sit down for dinner. It will be ready just in time for dessert.
I make the crumble topping in a food processor. You can also rub the butter into the flour by hand should you prefer.
I usually assemble this crumble in a large 2 litre baking dish, however it can also be assembled in smaller ramekins. Adjust the baking time accordingly.
The crumble is best served warm, but is also good cold.
You can make the fruit and topping up to two days in advance. Keep them in the fridge, and assemble the crumble just before baking.