Use the last of the blackberries to partner them with apples to make this recipe with a difference. Eat it warm for pudding or cold as cake at any time. You will need a shallow rectangular tin approximately 30 x 18cm (12 x 7in)
- 1 large cooking apple
- 250g (9oz) self-raising flour
- 1 teaspoon cinnamon
- 225g ((8oz) butter or margarine
- 50g (2oz) ground almonds
- 250g (9oz) granulated sugar
- 2 medium eggs
- 300g (1lb) blackberries
Heat the oven to Gas 4 / 180C / 350F. Grease the tin.
Peel, core and coarsely grate the apple.
Sieve the flour and cinnamon, rub in the fat, mix in the ground almonds and sugar (or whizz all together in a food processor).
Take out 3 tablespoons of the mixture and put on one side.
Beat the eggs and stir into the remaining mixture without beating. Spread over the base of the tin.
Mix together the grated apple and half of the blackberries, scatter over the top, then sprinkle on the reserved mixture
Bake for 45 minutes then dot the remaining blackberries on top and bake for a further 15 minutes or until firm to the touch.
Cool in the tin and cut into slices.
This is lovely with crème fraiche.