Apple and blackberry frangipane crumble recipe | delicious. magazine

Ingredients

• For the frangipane
• 200g unsalted butter, softened
• 300g caster sugar
• 300g ground almonds
• 3 medium free-range egg yolks
• 5 tbsp plain flour
• For the fruit
• 5 granny smith apples
• 550g blackberries (fresh or frozen)
• Juice ½ lemon
• 3 tbsp cassis (or water if you don’t have any)
• For the crumble
• 100g unsalted butter, melted
• 20g each chopped hazelnuts and flaked almonds
• 35g demerara sugar
• 70g porridge oats
• 70g plain flour
• ½ tsp ground ginger