which means it’s also time for my favourite fruit combination - blackberry and apple. Look at that colour! and the smell!

A few years ago, I learnt a new way to make a long-time favourite pudding, crumble. Here is the recipe, to enjoy on a late summer (or winter) weekend.

Blackberry and apple crumble

Blackberries, a handful or more.

2 medium size cooking apples (eating apples will do but they don’t go to that wonderul mush)

Sugar to taste

Wash the blackberries several times. I also soak them for a short time in salty water to get rid of the bugs. Peel and slice the apples. You can cook the apples and blackberries first - I make a big potful, then freeze some, and use the rest for a crumble. It’s also wonderful on breakfast muesli.

Crumble ingredients (serves 3-4)

150 grams self-raising flour (you can replace 50 grams of flour with oats or muesli)

75 grams butter

75 grams sugar (white or brown, and you can reduce the amount a little)

Heat the oven to about 175 degrees C for a fan oven, 190 degrees for a conventional oven. To make the crumble, melt the butter gently in a pan. Then remove from the heat, and add the flour and sugar. Mix gently with a fork until it’s all mixed - it combines into different size ‘crumbles’.

Put a good layer of blackberries and apples into an oven-proof dish. Sprinkle the crumble mixture over the top, making sure to cover all the fruit.

Put your dish on a baking try in case of overspilling juice as it cooks. Cook in the oven for about 20 minutes, a bit longer if the fruit hasn’t been cooked first. It’s ready when the top has browned a little.

Eat! with yoghurt or cream or lots of custard.