Apple and Blueberry Streusel
2 medium Bramley apples
150g blueberries
75g castor sugar
10g cornflour
Peel, core and chop the apples. Place in a pan with the sugar and cook until they start to go soft. Add the blueberries and cook for 5 minutes. Mix the cornflour with a tablespoon of water and mix into the apples. Place in a bowl and allow to cool.
Pastry base
250g self raising flour
150g cold butter chopped
75g castor sugar
1 egg
Rub the flour and butter until the mixture resembles fine crumbs (you could do this in a food processor) and add the sugar. Mix in the egg to a dough.
Grease a baking tin or dish with butter and line with parchment paper. Press the dough into the bottom and level off. Place in fridge.
Streusel topping
150g plain flour
100g castor sugar
100g butter at room temperature
Rub the flour and butter together to coarse crumbs. Mix in the sugar.
Set the oven to 170°c.
Spread the apple and blueberry mixture evenly over the top of the pastry base. Spread the streusel all over the top of the fruit.
Place in oven and bake for about 40 minutes or until golden and crisp on top. Cool for 10 minutes. Cut into squares and serve warm with cream or icecream. Also good cold with a cup of tea (store in an airtight container)
