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Preheat your oven to 190 °C (170 °C fan/gas 5). In a large bowl, combine the flour and sugar. Add the cold butter, then use your fingertips to rub it into the dry ingredients until the mixture resembles light breadcrumbs. Be careful not to overwork the dough, or the crumble will turn out heavy.
Sprinkle this mixture evenly over a baking sheet and bake for 15 minutes, or until it's lightly golden.
While the crumble bakes, prepare the compote. Peel, core, and cut the apples into 2 cm dice. In a medium saucepan, melt the butter and demerara sugar together over medium heat. Cook for about 3 minutes, until the mixture turns into a light caramel.
Stir in the diced apples and cook for another 3 minutes. Add the blackberries and cinnamon, then cook for 3 minutes more. Cover the pan, remove it from the heat, and let it sit for 2 to 3 minutes to allow the fruit to finish softening in the residual warmth.
Per serving
Allergen information is derived automatically from the ingredient list and is a guide, not a guarantee. Always check the packaging of the products you cook with.
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