Blackberry And Apple

450 g Blackberries

1 lemon

10 ml Arrowroot mixed with

15 ml Cold water

75 g Unsalted butter

75 g Caster sugar

1 Egg, lightly beaten

5 ml Baking powder

75 g Ground almonds

225 g Plain flour

2 1/2 ml Ground cinnamon

12 Whole almonds to decorate

45 ml water. Simmer gently for 10 mins until the fruit

23 cm springform pan. Turn out

2/3 of the crumble mixture onto a floured surface and knead gently together to combine. Use to cover base of prepared pan, simply pushing any cracks together. Spread cooled blackberry and apple mixture over base. Sprinkle reserved crumble mixture evenly over fruit topping and decorate with whole almonds. Bake at

350 F for 50 mins until pale golden. Serve warm or cold. Source: Woman Sept

20/93 From the collection of Karen Deck