Blackberry and apple cobnut crumble

If you know of a flourishing blackberry bush, pick the last of its fruit to make this classic British crumble with new-season Bramley apples. If not, there are plenty in the shops but don’t delay, their season is almost over. Look out too for cobnuts (a sort of hazelnut) from Kent, sold in its freshly picked state.

Prep 20 min Cook 40 min

Ingredients: 50g fresh cobnuts or 30g chopped hazelnuts; 100g plain flour; 125g chilled butter; 1 tsp cinnamon, ground nutmeg or mixed spice; 125g caster sugar; ½ lemon; 2 Bramley cooking apples, 500g; 250g blackberries.

1. Heat the oven to 180C/gas mark 4. Crack fresh cobnuts and remove the nut. Hand chop or blitz briefly into small pieces.

2. Mix flour, 100g sugar, chopped nuts and cinnamon in a bowl and cut 100g butter over the top. Quickly rub the butter into the dry ingredients, lifting and dropping it back as you go, continuing until the mix is evenly crumbled.

3. Squeeze lemon juice into a second bowl. Peel, quarter and chop the apple into chunks and toss in lemon juice as you work. Add berries and toss together.

4. Use a knob of the remaining butter to smear a 1 litre-capacity ovenproof gratin-style or deep pie dish — depending on whether you like a thick, dense crumble and deep layer of fruit or a thinner, crunchier crumble.

5. Add fruit, remaining sugar and scraps of remaining butter. Spoon the crumble over the top. Bake for 30-40 min until golden and crusty, with dark juices bubbling round the edge. Delicious with clotted cream or vanilla ice cream.