Bramley Apple And Blackberry Crumble

• 6 Bramley apples peeled, cored and thinly sliced
• 1 1/8 pounds shortcrust pastry packet of sweet
• 2 tablespoons cornflour
• 3/4 cup golden caster sugar
• 1 teaspoon cinnamon
• 1 Orange
• 1 3/4 cups blackberries
• 1 3/8 cups plain flour
• 7 tablespoons salted butter room temperature
• 1 3/4 ounces porridge oats rolled
• 7 15/16 tablespoons demerara sugar
• 7 tablespoons flaked almonds

1. Pre heat the oven to 200C.
2. Press the pastry into the base and sides of the tin leaving any excess pastry to overhang the tin edge. Line the tin with baking parchment then baking beans and bake in the oven for 15 minutes or until lightly golden around the edge. Remove the baking beans and paper and reduce the oven temperature to 160C. Place the tin back in the oven for another 10 minutes to dry out the bottom.
3. After 10 minutes, remove from the oven and use a serrated knife to cut off any excess pastry from the edge.
4. Make the filling by mixing together the cornflour, sugar, cinnamon and orange zest. Add the sliced apples and toss everything together. Add the blackberries and mix once more.
5. Make the crumble topping by rubbing together the flour and butter until it resembles fine breadcrumbs. Stir in the sugar, oats and flaked almonds.
6. Place the apple mixture into the cooked pastry case and spread out evenly. Then sprinkle over the crumble topping.
7. Bake in the oven for 30-35 minutes. Once cooked remove from the oven and leave to cool for 5 minutes before removing from the tin. Serve with ice cream or custard.

bramley apples, shortcrust pastry packet, cornflour, golden caster sugar, cinnamon, orange, blackberries, flour, butter, oats, sugar, almonds

Taken from www.yummly.com/recipe/Bramley-Apple-And-Blackberry-Crumble-1738826 (may not work)