Apple and Blackberry Polenta Crumble

Classic, comforting and easy dessert for cosy Sundays spent around the table with friends and family. The sweetness of fruit is balanced perfectly by the polenta and oat in the topping which gives this crumble a lovely extra crunchy texture.

Serves: 6

Prepare: 15 minutes

Cook: 35 minutes, plus cooling

Ingredients:

• 600g seasonal apples peeled, cored and cut into 2cm cubes (450g prepared weight)
• 150g blackberries
• ½ lemon, juice
• 50g light brown muscovado sugar
• 75g plain flour
• 75g jumbo oats
• 30g polenta
• pinch of salt
• 75g unsalted butter, cubed and chilled
• single cream, Greek yogurt or vanilla ice cream, to serve (optional)

1. Preheat the oven to 200°C, gas mark 6. Put the apples and blackberries in a medium ovenproof dish (about 1.5 litres in volume). Pour over the lemon juice with 2tbsp water and toss with the fruit.

2. Put the sugar, flour, oats, polenta and pinch of salt in a mixing bowl. Add the butter, rub together with your fingertips to make a wet, clumpy crumble, then sprinkle over the fruit.

3. Bake for 35 minutes, then allow to cool for 5 minutes before serving with single cream, Greek yogurt or vanilla ice cream, if liked.

Tip: You can easily make this recipe vegan by swapping the butter with an alternative vegan option, and choose a coconut base vegan ice cream to serve the crumble with instead.