230g butter, 30g chilled and diced, 200g softened, plus extra for greasing
25g flaked almonds
2 Gala apples, peeled, quartered and cored
1 tbsp. lemon juice (about ½ lemon)
3 large eggs
100g ground almonds
½ tsp baking powder
½ tsp almond extract (optional)
100g fresh blackberries
In a mixing dish, combine 30g flour, oats, 25g sugar, half of the cinnamon, and a pinch of salt.
Add the chopped butter and press it into the flour with your fingertips to make a breadcrumb-like texture.
Mix in the flaked almonds thoroughly. Place in the refrigerator.
Preheat the oven to 180°C (gas 4) and 160°C (fan). Nonstick baking paper should be greased and lined in a 20cm square cake tin (at least 4cm deep).
Cut each apple quarter into three slices, sprinkle with the remaining cinnamon and lemon juice, and set aside.
In a mixing basin, beat the remaining butter and sugar with an electric whisk for 3-5 minutes, or until pale and creamy.
One at a time, whisk in the eggs, adding 2 tbsp flour with the last egg if the mixture starts to curdle. Combine the ground almonds, remaining flour, baking powder, almond extract (if using), and a pinch of salt in a large mixing bowl.
Half of the mixture should be spooned into the tin and leveled. Scatter half of the apple slices on top and gently press them in.
Scatter the remaining apple pieces and blackberries over the remaining cake mix, gently pushing them in. Sprinkle on top of the crumble mixture.
Bake for 50 minutes to one hour, or until golden brown and a skewer inserted in the center comes out clean.
Allow to cool in the tin for 30 minutes. Allow it cool completely on a wire rack before cutting into squares.