To make the crumble topping, combine all of the ingredients in a food processor and blend until they resemble breadcrumbs
250g of plain flour
170g of butter
110g of macadamia nuts
110g of almonds
110g of Demerara sugar
4 drops of vanilla extract
salt
3
Spread out the crumble on a baking tray and bake in the oven for 30-40 minutes, being sure to stir the crumble mixture every 10 minutes. Remove when the mixture is golden-brown and set aside to cool
4
To make the apple and blackberry filling, peel and core the apples then cut them into even-sized pieces, about 3-4cm wide
4 Granny Smith apples
5
Put a heavy-based saucepan over a medium heat and add the butter. When it starts to foam, add the apple pieces
50g of butter
6
Cook gently for 5–8 minutes until the apple is just becoming tender, then add the blackberries and sugar and continue cooking for a further 8–10 minutes
200g of blackberries
50g of sugar
7
Spoon the filling into an ovenproof dish and sprinkle liberally with the crumble topping. Bake for 10–12 minutes before serving with hot custard, cream, vanilla ice cream, or all three!