- 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
- 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.