Apple & blackberry crisp

Name: Apple & blackberry crisp
Prep time: 20 min
Cook time: 45 min
Total time: 1 h 5 min
Yield: 6
Ingredients: 4 Royal Gala or Red Delicious Apples, peeled and cubed; ½ tsp ground cinnamon; 4 tbsp golden syrup; 150 g pack Essential Blackberries; 150 g butter; 75 ml double cream; 100 g Waitrose Duchy Organic Jumbo Rolled Oats; 125 g self-raising flour; 150 g light brown soft sugar; 50 g roasted chopped hazelnuts; Custard, cream or vanilla ice cream, to serve (optional)

This oaty fruit bake is delicious served warm with cream or custard. If you want to prepare it ahead, the topping turns into an irresistible toffee-flapjack as it cools to room temperature.

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Vegetarian

Serves6
CourseDessert
Prepare20 mins
Cook45 mins
Total time1 hr 5 mins
PlusPreparation time 20 minutes + cooling

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4 Royal Gala or Red Delicious Apples, peeled and cubed
½ tsp ground cinnamon
4 tbsp golden syrup
150g pack Essential Blackberries
150g butter
75ml double cream
100g Waitrose Duchy Organic Jumbo Rolled Oats
125g self-raising flour
150g light brown soft sugar
50g roasted chopped hazelnuts
Custard, cream or vanilla ice cream, to serve (optional)

Preheat the oven to 180ºC, gas mark 4. Place the apples, cinnamon, 2 tbsp golden syrup and 2 tbsp water in a saucepan. Cover and heat gently for 5 minutes or so, until the apples start to soften. Stir in the blackberries, then remove from the heat.
Meanwhile, in a separate saucepan, melt the butter with the remaining golden syrup and cream, stirring until well combined.
Place the oats, flour, sugar and hazelnuts into a bowl, then stir in the warm butter mixture, until well blended.
Tip the fruit and their juices into a 1.5L ovenproof dish. Spread the oat mixture evenly over the top in a layer approx 1cm thick. Bake for 40-45 minutes, or until the filling bubbles and the top is set and golden. Serve warm or at room temperature. Delicious with custard, cream, or vanilla ice cream, if liked.