Beautiful British puds don’t get much better than a Blackberry and Cherry Harvest Crumble.
200g pack cherries
150g pack blackberries
1 x 270g jar apple sauce
80g butter at room temperature
30g ground almonds
60g plain flour
60g caster sugar
40g oats
1 x heaped teaspoon ground ginger
1. Preheat the oven to 200c/400f/gas 6
2. Stone the cherries and cut in half
3. Put into an ovenproof shallow dish along with the blackberries and apple sauce and mix together
4. In a mixing bowl add the flour, almonds, oats, ginger and sugar
5. Cut the butter into bits and add to the mixture and rub in with your fingers
6. Sprinkle the crumble over the fruit
7. Bake in the oven for 20/25 mins – till the top is golden brown
8. Serve with cream, custard or vanilla ice cream
