First, make the crumble topping. Cut the butter into small cubes. Mix the flour and sugar together ... Push a butter knife into the centre to make sure all the apple chunks are soft.

Paul Hollywood adds a twist to the traditional apple crumble topping with the addition ... Equipment and preparation: for this recipe you will need a 20x25cm/8x10in ovenproof dish.

Cut the lemons in half and squeeze the juice over the apple and mix well ... seed/nut mixture and the sugar and mix through. Use a spoon to sprinkle the crumble topping evenly over the fruit.

Place the fruit mixture into four (or six) miniature ovenproof dishes. Top each dish with your crumble mix. I tend not to press it down too much as I like the fruit to bubble through. Sprinkle a ...

At this stage mix the granulated sugar. Place the soft fruit in an earthenware dish and top with the crumble mixture and bake in a preheated oven 200’c/ 400’F/gas mark 6 until hot and golden ...

5. Spread the apple and blackberry mixture on top, then sprinkle the remaining third of the crumble mix over the top (don’t worry if there are gaps, you want to see the fruit coming through).

In mid-winter, custard and ice cream will be joining a hot crumble, steaming from the oven, but this apple and blackberry version is perfect for warmer days and best of all it can be put together ...