Apple and blackberry frangipane crumble

Method

1. Heat the oven to 180°C/ 160°C fan/gas 4. For the frangipane, beat together the butter and sugar in a mixing bowl using an electric mixer (or with a wooden spoon) until combined. Add the ground almonds, egg yolks, flour and a good pinch of salt, then beat on a low speed (or use a spatula) until you have a smooth, stiff mixture. Spread out in a 2 litre ovenproof dish, then bake for 40-45 minutes until set and golden, and a skewer inserted into the middle comes out with just a few crumbs. Cover with foil after around 30 minutes to prevent it becoming too dark.
2. Meanwhile, for the fruit, peel,core and slice the apples into thin wedges. Toss in a roasting tin with the blackberries, lemon juice and cassis/water. Cover with foil and bake for 30-40 minutes until the apples are soft and juice runs from the berries. Don’t cook for too long or the apples will break up.
3. To make the crumble, stir all the ingredients together in a large bowl with a pinch of salt.
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4. Lift the baked fruit from the roasting tin with a slotted spoon, letting the juices drip out, and place on top of the frangipane. Spoon over 5-6 tablespoonfuls of the juice, then scatter over the crumble (see Make Ahead).
5. Turn the oven up to 200°C/180°C fan/gas 6. Bake the assembled crumble for 20 minutes or until golden. Remove from the oven and allow to sit for at least 10 minutes or up to 1 hour (it’s really good eaten at room temperature, too). Serve with ice cream or pouring cream, if you like.