For The Crumble Topping For The Fruit Compote

1. Heat your oven to 190C/170C fan/gas 5. Put 120g plain flour and 60g caster sugar into a large bowl.
2. Add 60g unsalted butter, then use your hands to rub into the flour until it resembles breadcrumbs.
3. Spread the mixture onto a baking tray and cook for 15 minutes in the hot oven.
4. While you're waiting for the crumble topping to bake, get started on the compote. Start by peeling, coring and dicing your apples.
5. In a saucepan, melt the butter and demerara sugar for 3 minutes until the mixture turns a light golden brown.
6. Throw in the apple chunks and cook for 3 minutes. Now add the blackberries and cinnamon, and cook for an additional 3 minutes.
7. Cover the pan and remove from the heat, allowing the compote to finish cooking in the pan's residual heat for the next 2-3 minutes.
8. Time to assemble! Spoon the fruit mixture into an ovenproof dish, top with the crumble topping and return to the oven for 5-10 minutes before serving.