Blackberry Crumble Slices

To make the base; use a rolling pin or food processor to break up the biscuits into crumbs.

In a saucepan, melt the butter and sugar together and then add the biscuit crumbs.

Pour into a lined square cake tin and press down firmly to set the biscuits in place. Chill in the fridge.

Whilst the base is chilling, begin to make the blackberry filling. In a saucepan, heat the blackberries, caster sugar and apple sauce, until the blackberries begin to soften. Remove them from the heat and use a slotted spoon to drain the majority of the juice away. (This can be used for a delicious ice cream sauce or dessert topping)

Use a potato masher or fork to gently squash the blackberries. Remove the base from the fridge and spread over the fruit evenly. Then return to the fridge to chill further whilst you make the topping.

In a large mixing bowl place the flour, then add the butter and rub it into the flour lightly, using your fingertips.

When it begins to resemble breadcrumbs, add the sugar and combine that with the other ingredients. 

Remove the tin from the fridge and sprinkle the crumble topping all over the fruit. 

Bake in a preheated oven at 180°C (160°C / gas 4) for 20-25 minutes until golden brown.

Allow the bake to cool before slicing and serving.