2 bramley apples, peeled, cored and cut into 3cm chunks
2 conference pears, peeled, cored and cut into 2cm chunks
3 tbsp granulated sugar
1 tbsp lemon juice
For the crumble:
125g plain flour
50g porridge oats
50g light brown soft sugar
100g unsalted butter, chilled and cut into cubes
50g hazelnuts, roughly chopped
1 pinch vanilla powder (optional)
1 tbsp demerara sugar
Preheat the oven to 200˚C, gas mark 6. Toss the apples and pears with the sugar, lemon juice and a pinch of salt. Stir through the blackberries, then scatter in an ovenproof dish (approximately 1 litre in volume) or individual ramekins.
For the crumble, mix the flour, oats, sugar and a pinch of salt in a separate bowl. Using your fingers, rub in the butter until the mixture resembles breadcrumbs with a few bigger chunks. Stir through the nuts and vanilla powder (if using).
Flatten out the fruit as much as possible using the back of a spoon, then scatter the crumble on top. Sprinkle over the demerara sugar and bake until golden – 40 minutes for a large crumble or 25-30 minutes if using ramekins.
Allow to cool for at least 10 minutes before serving, with lashings of double cream, ice cream or custard, if liked.