Photograph: Brett Stevens
- 125 g plain flour
- 60 g ground almonds
- 60 g golden caster sugar, plus 50g for the fruit
- 125 g chilled unsalted butter, diced, plus a knob for the fruit
- 1 eating apple, peeled, cored and finely sliced
- 450 g blackberries
- 1 tsp icing sugar
- 2 tbsp bramble or redcurrant jelly
- 115 g clotted cream
Preheat the oven to 190°C, fan 170°C, gas 5. Place the flour, ground almonds and the 60g of caster sugar in the bowl of a food processor. Add the butter and pulse to crumbs (it's important the butter is cold or it will cream into a dough). Scatter this over the base of a generously buttered 20cm springform tin, at least 7cm deep.
Toss the apple with a tablespoon of the 50g of sugar, and the blackberries with the remainder. Scatter the blackberries over the crumble, and then scatter the apple slices, mainly in the centre. Dot with butter and bake for 45 minutes. Allow to cool.
Liberally dust the crumble with icing sugar. Gently warm the jelly in a small pan, working it until smooth, and trickle over the pudding. Run a knife around the tin and transfer the pudding to a serving plate. Serve in slices with cream or custard.