Ingredients

Step by step

1. For the pastry, whiz together the flour, icing sugar and a pinch of salt in a food processor. Add the butter and pulse until the mixture resembles fine breadcrumbs. Mix the egg yolk with 1 tablespoon cold water and add through the funnel, while pulsing, until the mixture comes together in large clumps (add a splash more water, if needed). Tip out onto a work surface and shape into a flat disc. Wrap in clingfilm and chill for 30 minutes.
2. Use a little butter to grease a 12-hole muffin tin and line the bases with discs of baking paper. Roll out the pastry on a lightly floured surface until 1⁄2 cm thick. Use a 9-10cm round cutter to stamp out 12 rounds. Gently press these into the muffin tin to line the base and sides. Chill for 30 minutes.
3. Preheat the oven to 200°C, fan 180°C, gas 6. Next, make the crumble topping: whiz the almonds in a food processor until chopped; remove about half and set aside. Add the flour, butter, demerara sugar, cinnamon and a pinch of salt and pulse to make a breadcrumb-like mixture. Stir in the reserved chopped almonds. Keep chilled.
   Tip

   Make sure you line the muffin tin with discs of baking paper; this will make the pies much easier to release if the fruity juices bubble over during cooking.
4. For the filling, peel, quarter and core the apples. Cut into 2cm chunks and transfer to a large bowl. Add the lemon zest and juice, the blackberries, caster sugar, cinnamon and cornflour. Toss together to coat.
5. Spoon the filling into the chilled pastry cases, then top with the crumble mixture.
6. Transfer to the oven, then immediately reduce the temperature to 180°C, fan 160°C, gas 4. Bake for 25-30 minutes until the crumble is golden and the filling is bubbling up around the edges. Leave to cool in the tin for 10 minutes then, using a round-bladed knife or dessert spoon, carefully loosen, twist and scoop out onto plates. Serve warm with crème fraîche or custard.