Ingredients

• 4 large Bramley cooking apples (weighing about 900g/2lb)
• 1 large orange
• zest and juice only
• 2 sprigs rosemary
• 225g/8oz blackberries
• splash of water
• 30g/1½ oz caster sugar
• 55g/2oz ground almonds
• 140g/5oz plain flour
• 85g/3oz polenta (not quick-cook)
• 140g/5oz butter
• cold
• 110g/4oz light muscovado sugar
• splash of water
• thick cream or custard

Directions

• Preheat the oven to 200C/400F/Gas 6.
• For the filling
• peel
• quarter and core the apples and cut into large chunks. Place in a shallow ovenproof dish.
• Zest and juice the orange
• adding the zest and juice to the apples. Mix together with your hands.
• Bruise the rosemary sprigs and scatter over the apples. Toss over the blackberries
• add a splash of water and scatter over the sugar.
• For the crumble topping
• place the almonds
• flour
• polenta
• butter and sugar in a food processor and pulse briefly several times
• just to mix. The mixture should look like coarse breadcrumbs.
• Tip out into a bowl and add a splash of water. Use a spoon to mix briefly - it should be quite clumpy.
• Sprinkle the crumble mixture over the fruit.
• Place in the oven and bake for 20 minutes.
• Turn down the heat to 180C/350F/Gas 4 and cook for a further 20-25 minutes
• until the top is nicely browned and bubbling.
• Serve with pouring cream or custard.