Directions

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1. Thaw frozen Black Currants by rinsing in cold water and draining.

2. Put the blackcurrants and sugar in a pan and heat gently to allow the sugar to dissolve. Stir often.

3. Once the pan starts to get a little liquid in it, turn the heat to medium and cook for 5-10 minutes until the blackcurrants are soft and a definite sauce has developed.

4. Take the pan off the heat and set aside.

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1. Put the butter into a large pan and heat to just melt it. Add the sugar, stir and set aside.

2. Peel, core and chop the apples roughly.

3. Add to the butter and sugar in the pan, then return to the heat and cook, stirring frequently, for 5 minutes.

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1. Preheat the oven 350 F.

2. In a large bowl measure out the flour, granulated sugar and salt. Stir to combine.

3. Cube the butter, add to the bowl, then rub in: use your fingertips to rub the flour and butter together until it resembles breadcrumbs.

4. Stir through the oats and Demerara sugar.

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1. Tip the apples into a large baking dish.

2. Spoon the blackcurrant compote evenly over the apples.

3. Tip the crumble over the fruit and spread out roughly.

4. Bake for 30-40 minutes until the top is golden.

5. Remove from the oven and let cool for 5 minutes before serving.