Start by peeling your apples. Core them, then chop into small, even chunks (about 2 cm pieces). This helps them cook evenly and soften properly in the crumble.

Place the chopped apples in a saucepan with a splash of water and 2–3 tablespoons of brown sugar. Gently cook over medium heat for about 5–7 minutes, stirring occasionally, until they begin to soften but still hold their shape.

Remove the apples from the heat, then gently fold in the blackberries. The berries will release their juices as they warm through. Taste and adjust the sweetness if needed.

In a large mixing bowl, rub the cold butter into the flour using your fingertips until the mixture resembles coarse breadcrumbs. It’s fine to leave a few larger pieces for extra crunch. Stir in the brown sugar to finish.

Spoon the fruit mixture into an ovenproof dish. Scatter the crumble topping evenly over the fruit without pressing it down.

Bake in a preheated oven at 180°C (160°C fan) / 350°F for 35–40 minutes, or until the top is golden brown and the fruit is bubbling around the edges.

Allow the crumble to cool slightly before serving. Enjoy warm with custard, cream, or ice cream.