Apple & Blackberry Cheesecake Crumble

Put your hands together for this perfect dessert! Light and creamy with a hint of apple, tang of blackberry and a crunchy crumble topping, it is sure to be loved by family and friends alike ... If you want to share that is!

You will need:

Blender

Stand or hand Mixer (you can use a whisk, but why take the hard road?)

Round baking tin with a loose base

Frying Pan

Ingredients:

(For the base)

200g Digestive biscuits

50g Oat Biscuits

100g Butter, melted

1 Bramley apple

Water

(For the creamy middle)

400g Cream cheese

200g Mascarpone cheese

100g Icing sugar

1 tsp Vanilla extract

280ml Double Cream

(For the topping)

300g Blackberries

Granulated sugar

2 tsp Lemon juice

More black berries for garnish

(For the crumble)

100g Plain flour

100g Light brown sugar

50g Butter

½ tsp Ground cinnamon

1 tsp Milk

Method:

Blend the biscuits to crumbs. (Rinse the blender out as it's needed for later.)

Tip into a mixing bowl and stir in the melted butter.

Tip into the baking tin and press down firmly.

Peel and slice the apples approx ½ cm thick.

Boil enough water in the frying pan to cover the sliced apple.

Cook the apple until soft, but still holding shape.

Allow to cool, then place on top of the biscuit base.

Beat together the cream cheese, mascarpone, icing sugar and vanilla extract.

Once those are combined, beat in the double cream thoroughly.

Cover the biscuit base with the mixture, smoothing out evenly.

Put the flour, light brown sugar and cinnamon in a mixing bowl.

Using the tips of your fingers, rub in the butter until it resembles breadcrumbs.

Stir in the milk.

Sprinkle onto a a baking tray and cook on 200ºC until golden and firm. Approx 5-10 minutes.

Break up the crumble and allow to cool.

While the crumble is cooling, blend together the blackberries, sugar and lemon juice.

Strain through a sieve to remove pips.

Pour over the cheesecake.

Sprinkle on the crumble.

Refrigerate until tomorrow, then add the blackberry garnish.

Serve and enjoy!

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