"This apple and raspberry crumble is a great twist on a winter dessert. From summer picnics to colder evenings, this apple raspberry crumble is a perfect treat for all year round."
First, set the oven on to 200C/180C fan/gas 6. And while that’s heating up, peel, de-core and slice your apples.
Tip the apple into a bowl, mixing in the cinnamon and caster sugar until the apples are coated.
Mix in your raspberries before tipping the fruit mixture into the baking dish. Pat everything down so it covers the bottom of the dish.
Chop three-quarters of the butter into small pieces. Grab a clean bowl, and add the butter and flour. Now for the messy part – use your fingers to pinch the mixture, rubbing the butter into the flour to form breadcrumbs.
Sticking with your bowl of breadcrumbs, stir in the oats and the demerara sugar. Then, sprinkle the breadcrumb mixture over the apple and berries in the baking dish.
Dot the remaining quarter of butter over the crumble. Put it all in the oven for 40 minutes, or until the apple is cooked. Perfectly served with ice cream or custard.