400 grams cooking apples, such as Braeburn or Granny Smith
500 grams frozen blackberries, thawed with their juices
4 tablespoons caster sugar
finely grated zest 1 lemon
1 tablespoon lemon juice
2 tablespoons cornflour
1 cup plain flour
pinch of salt
½ teaspoon each ground cinnamon and ginger
2 teaspoons baking powder
2 tablespoons caster sugar
80 grams butter, diced and chilled
1/3 cup buttermilk or sour cream
1 tablespoon caster sugar for sprinkling
softly whipped cream or ice cream
Preheat the oven to 180˚C.
Filling: Peel and thinly slice the apples. Combine with the other ingredients in a large bowl then divide the fruit evenly between 4 x 11/3 cup capacity baking dishes, scraping in any juices left in the bowl.
Topping: Put the flour, salt, spices, baking powder, caster sugar and butter in a food processor and pulse to form coarse crumbs. Pulse in the buttermilk or sour cream to form a crumbly dough. Loosely pile the dough on top of the fruit and sprinkle with caster sugar.
Bake for 30 minutes until golden and crisp.
To serve: Dust with icing sugar and serve with softly whipped cream or ice cream.