Apple and blackberry crumble

A classic recipe with a flap-jacky twist - this is the best crumble topping I've experimented with and so had to be preserved!

Ingredients

4oz plain flour

4oz soft brown sugar

2oz chopped nuts

2oz porridge oats

3oz butter

800g cooking apples, peeled, cored and chopped into chunks

300g blackberries, washed

1 tsp vanilla essence

1 tsp almond essence

1 tsp ground cinnamon

2 tbsp water

2oz golden caster sugar

Method 

1. Pre-heat the oven to 180°C.
2. Grease a pie dish with butter and set aside.
3. In a large saucepan, gently heat the apples, caster sugar, water, cinnamon, vanilla and almond essence.
4. Meanwhile, place the flour in a large mixing bowl, add the butter and rub with your finger tips until it looks crumbly and evenly dispersed.  Add the sugar and combine with your hands, then add the nuts and oats.
5. Remove the apples from the heat and add the blackberries to the pan.  Combine well, then pour the fruit mixture into the pie dish, pressing down tightly.
6. Sprinkle the crumble mixture over the fruit, pressing it down evenly with a fork.
7. Bake in the oven for 30-40 mins until the top is golden brown.