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Apple and Blackberry Crumble with clotted cream Recipe

A warming fruit crumble made with apples and blackberries served with thick clotted cream. Ingredients: Bramley apple(s) : 6 Whole Blackberry(s) : 200 gram(s) Caster sugar : 150 gram(s) Ground cinnamon : 2 gram(s) Raisin(s) : 50 gram(s) For the crumble : Plain flour : 150 gram(s) Unsalted butter : 175 gram(s) Oat flakes : 50 gram(s) Demerara sugar : 100 gram(s) For the cream : Clotted cream : 150 Millilitres Recipe: Preheat the oven to 180'C. Peel and dice the bramley apples. Mix with the caster sugar, cinnamon and raisins. Add the blackberries and then place in a roasting dish. For the crumble: Dice the butter and keep it cold. Rub together the butter and the flour until you have a breadcrumb consistency. Stir in the Demerara sugar and the oats. Cover the fruit with a generous layer of the crumble and then bake in the oven for 45 minutes to 1 hour until the crumble is golden brown. Allow to cool slightly before serving in a bowl with a generous dollop of clotted cream. Chef's tip: Vary the fruit in this recipe by using seasonal berries and fruits that are available. To see the full recipe visit http://www.atelierdeschefs.co.uk/en/recipe/12749-apple-and-blackberry-crumble-with-clotted-cream.php