Apple and Bramble CrumbleBramley apples can discolour quickly when peeled, to prevent this from happening as you peel the apples, toss the apple in a little freshly squeezed lemon juice which slows down the oxidation and the browning. If you like nuts you can substitute fifty grams of the flour with ground almonds and add a small handful of rolled oats to the crumble mix. 500 gr Bramley Apples ( 3 to 4 medium sized Apples ), peeled and cored 200 gr Blackberries or Brambles, washed and drained 250 gr Self Raising Flour 150 gr Golden Caster Sugar 125 gr cold Jersey Butter Freshly grated Nutmeg Heat your oven to 350 F / 180 C / Gas Mark 4. Slice the apples into finger thick chunks and place into a medium-sized heavy-bottomed pan. Add four to five tablespoons of cold water and place onto a gentle heat covered with a lid. After a couple of minutes, the apples will start to soften and break down, take off the lid and give them a stir, add a splash more water if required. Keep stirring until the apples are breaking up but still contains good-sized chunks of whole apple, then add fifty grams of the sugar and a generous grating of nutmeg. Once the sugar is dissolved, remove from the heat and allow to cool. Spoon the apple into a deep sided oven-proof dish and sprinkle over the blackberries or brambles and put to one side. Sift the flour into a large bowl and add the remaining sugar. Cut the butter into cubes and tip in the bowl of flour and sugar and rub it into the flour mix with your fingertips until it resembles rough breadcrumbs. You make crumble in a food processor but don’t overwork or the butter will melt, and the mix will form a paste. Spread the crumble mix evenly over the fruit and level off, then place the dish on a baking tray and place in the oven for thirty- five to forty minutes, until the top is golden brown. Remove from the oven and leave to cool for ten or so minutes before serving.