Step 2

Spread the crumble mixture evenly over a baking sheet and bake for 15 minutes until lightly golden.

Step 3

For the compote, put the butter and demerara sugar in a medium saucepan and melt over medium heat. Cook for 3 minutes until it turns to a light caramel.

Step 4

Stir in the apples and cook for 3 minutes. Add the blackberries and cinnamon and cook for 3 minutes more. Cover, remove from the heat and leave for 2–3 minutes.

Step 5

Spoon the warm fruit into an ovenproof gratin dish, top with the crumble mixture and reheat in the oven for 5–10 minutes. Serve with vanilla ice cream.