Apple & blackberry crisp

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.