Apple, Blackberry and Almond Crumble

Instantly comforting and rewarding, especially now the weather has turned. I made this to follow a delicious goulash made by the lovely Daz, perfect winter food. I always forget how much I like crumble until I eat it, and then wonder why I don't make it more often, it's so easy to make and everyone loves it.

For the crumble topping:
225 grams plain flour
125 grams unsalted butter, diced
100 grams caster sugar
125 grams soft brown sugar
50 grams flaked almonds
1/2 tsp ground nutmeg
1 tsp cinnamon

For the fruit:
1kg Bramley apples
250 grams blackberries
150 grams caster sugar

Method:
Preheat the oven to 180 degrees centigrade.
In a mixing bowl, rub the butter in the flour until it resembles breadcrumbs. You don't want to use all your fingers here, just your fingertips to bring the flour and fat together.  Stir in the sugar, spices and flaked almonds and set aside whilst you deal with the fruit.
Butter the crumble dish.  Peel, core and chop the apples, place in the bowl. Tumble in the blackberries, and stir in the sugar. Evenly sprinkle over the crumble mixture, and bake until golden and the fruit is soft, about 30 minutes.