2-4tbspmilk, non-dairy milk, juice or water (as required)
For the crumble
25gplain flour(approx. ¼ cup)
25gporridge oats(approx. ¼ cup)
25gmargarine or butter(⅛ cup)
25gbrown sugar(approx. ⅛ cup)
25gflaked almonds(approx. ⅓ cup)
Preheat the oven to 180°C (350°F). Line a 20cm (8 inch) loose-bottomed round cake tin with baking parchment.
Thoroughly wash the blackberries and pat dry on kitchen paper. Peel and core the apple, then cut the flesh into 1cm (½ inch) dice. Mix the fruit together and set aside.
Cream the margarine/butter and brown sugar together until fluffy. Beat in the eggs, then gently fold in the flour, baking powder and spice.
Beat in enough of the milk/juice/water to give a soft dropping consistency. Then stir in about two-thirds of the fruit.
Pour the mixture into the prepared cake tin, level the top, and scatter the remaining fruit over the batter.
To make the crumble, rub the flour and oats into the margarine/butter, then stir in the sugar and almonds. Scatter the mixture evenly over the cake.
Bake at 180°C (350°F) for around an hour, until a toothpick inserted in the cake comes out clean. Remove from the oven and allow to cool for a few minutes before removing from the tin and cooling on a wire rack.