Apple and blackberry crumble

Preheat oven to 180°C. Brush a 1.25-litre (5-cup) ovenproof dish with melted butter to grease.

Place the apples, sugar, water and cinnamon stick in a large saucepan. Bring to the boil over a medium-high heat. Reduce heat to low, simmer uncovered, stirring occasionally with a wooden spoon, for 10 minutes or until apple slices are tender but retain their shape.

Meanwhile to make the crumble topping, place the sugar, butter and flour in a medium bowl. Use your fingertips to rub in the butter until the mixture resembles fine breadcrumbs. Stir in the biscuits, oats, cornflakes and coconut.

Drain apple mixture and discard cinnamon stick. Spread half the apple mixture over the base of the greased dish. Scatter half the blackberries over the apple mixture. Repeat with another layer of apple mixture and blackberries.

Spoon crumble mixture evenly over top and bake in preheated oven for 25 minutes or until golden brown. Serve with vanilla ice-cream, if using.