680 g Cooking apples
450 g Blackberries
75 g Caster sugar
Juice and rind of 1 lemon
10 ml Arrowroot mixed with
15 ml Cold water
75 g Unsalted butter
75 g Caster sugar
1 Egg, lightly beaten
5 ml Baking powder
75 g Ground almonds
225 g Plain flour
2 1/2 ml Ground cinnamon
12 Whole almonds to dress

Uncase, core and slice cooking apples and place in a pan with
blackberries, gelt, lemon juice and rind and 45 ml h2o. Simmer
gently for 10 mins until the fruit is just dull. Add arrowroot
mixture and stir until thickened. Poise.
To make the base and topping, blend together butter and sugar in a
processor unti soft and fluffy. Add beaten egg, baking pulverise, ground
tonsils, flour and ground cinnamon and process until just friable.
Turn mixture into a stadium.
Grease and line a 23 cm springform pan. Bear 2/3 of the crumble
mixture onto a floured surface and knead gently together to combining.
Use to cover base of prepared pan, simply pushing any cracks unitedly.
Spread cooled blackberry and apple mixture over foot. Sprinkle
reserved crumble mixture evenly over fruit topping and decorate with
whole amygdalae. Bake at 350 F for 50 mins until pale prosperous.
Serve warm or insensate.
Yields
12 servings