55 mins (Prep 15 minutes | Cook 40 minutes)
Not Too Tricky
serves 10
Ingredients
25g hazelnuts
125g cold unsalted butter
250g plain flour
25g rolled oats
75g demerara sugar
4 eating apples
500g fresh or frozen blackberries
1 tablespoon golden caster sugar
Method
- Preheat the oven to 200°C/400°F/gas 6.
- Lightly crush the hazelnuts in a pestle and mortar – it doesn’t matter if some bits are bigger than others.
- Cut the cold butter into rough cubes on a chopping board, then add to a large mixing bowl with the flour. Use your fingertips to lightly rub the butter and flour together until the mixture looks like fine breadcrumbs. Add the oats, demerara sugar and crushed hazelnuts, then mix everything together.
- Remove the apple stalks, then use a speed peeler to peel the apples. Cut each apple into 6 even-sized pieces, removing the core.
- Put the apple pieces and blackberries into a 20cm x 25cm baking dish, then sprinkle over the caster sugar and mix well to coat the fruit.
- Sprinkle the topping evenly over the fruit, then bake in the oven for 40 to 50 minutes, or until the top is nicely golden and the edges are bubbling. Serve with natural yoghurt or homemade custard, if you like.
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