Bake this apple and blackberry crumble for a warming family pud. Pre-cooking the topping will make it extra-crispy whilst also retaining the fruit's texture
RECIPE TIPS MAKING IT RED! For a Raspberry & redcurrant coulis, simmer 140g/5oz redcurrants with 2 tbsp caster sugar and 4 tbsp water until the fruit bursts. Cool, then whizz in a food processor with 250g/9oz raspberries. Strain. Recipe from Good Food magazine, August 2004 Comments, qu...