Collect together your equipment (see Recipe Notes below) and ingredients.

First make the blackberry and apple sauce: peel and core the apples and cut into quarters. Cut each quarter into small cubes

Cook over a medium heat with the sugar and water, stirring from time to time, until the apples are the texture you are looking for. This can take anything from 5 – 15 minutes. Take off the heat.

Add the chai and vanilla to the apple and stir well.

Gently stir in the blackberries.

Transfer to a buttered dish, level the surface and leave to cool before topping with the crumble mix.

Make the crumble topping: preheat the oven to Fan Oven 160°C /180°C/350°°F/Gas 4

Put the flour, salt and butter in the food processor and blitz for a few seconds until they resemble breadcrumbs. (Alternatively rub the butter into the flour by hand.)

Add the sugar and pulse to combine. (Alternatively stir in the sugar.)

Continue to pulse carefully until some of the crumbs stick together to make larger crumbs. (Alternatively rub the mixture together with your hands until some of the crumbs stick to make larger crumbs.)

Tip on top of the blackberry and apple and use your hands to spread evenly and break up any lumps which are too large.

Cook in the centre of a pre-heated oven for about 45 minutes until the top is golden and hopefully some of the juices have bubbled up through the crumble.

Leave to sit for 5 - 10 minutes before serving. Serving options include – cream, yoghurt, custard, ice cream or by itself.