Summer Crumble with Apples and Mixed Berries

60 g (2-1/4 oz) unsalted butter
120 g (4-1/4 oz or 2/3 cup) lightly packed soft brown sugar
6 golden delicious apples, peeled, cored and chopped into large pieces
70 g (2-1/2 oz) caster (superfine) sugar
125 g (1 cup) raspberries
60 g (2-1/4 oz) blackberries
60 g (2-1/4 oz) blueberries
juice of 1 lemon

Crumble topping
50 g (1-3/4 oz) all-purpose flour
50 g (1/4 cup) lightly packed soft brown sugar
50 g (1/2 cup) ground almonds
1/2 teaspoon ground cinnamon
60 g (2-1/4 oz) soft, lightly salted butter

Melt the butter and brown sugar in a saucepan. Add the apple pieces, stir and cook gently over low heat, covered, for 10 minutes. Remove from the heat, allow to cool, then refrigerate for 10 minutes.

To make the crumble topping, combine all the dry ingredients in a bowl, then rub in the butter using your fingertips until the mixture resembled coarse breadcrumbs. Refrigerate for 15 minutes.

Preheat the oven to 350F.

Meanwhile, place the caster sugar, mixed berries and lemon juice in a saucepan and cook over low heat for 2-3 minutes, stirring occasionally. Remove from the heat and set aside.

Spread the crumble mixture on a baking tray and bake for 10-12 minutes, or until golden.

To assemble the verrines, spoon alternate layers of apple and berries in the glass, or mix the apples and berries together. Finish by topping each verrine with the crumble.