| 1 | Peel, core and slice cooking apples and place in a pan with blackberries, sugar, lemon juice and rind and 45 ml water. |
| 2 | Simmer gently for 10 mins until the fruit is just softened. |
| 3 | Add arrowroot mixture and stir until thickened. |
| 4 | Cool. |
| 5 | To make the base and topping, blend together butter and sugar in a processor unti soft and fluffy. |
| 6 | Add beaten egg, baking powder, ground almonds, flour and ground cinnamon and process until just crumbly. |
| 7 | Turn mixture into a bowl. |
| 8 | Grease and line a 23 cm springform pan. |
| 9 | Turn out 2/3 of the crumble mixture onto a floured surface and knead gently together to combine. |
| 10 | Use to cover base of prepared pan, simply pushing any cracks together. |
| 11 | Spread cooled blackberry and apple mixture over base. |
| 12 | Sprinkle reserved crumble mixture evenly over fruit topping and decorate with whole almonds. |
| 13 | Bake at 350°F for 50 mins until pale golden. |
| 14 | Serve warm or cold. |
