Paul's apple and blackberry crumble recipe
 Paul Hollywood adds a twist to the traditional apple crumble topping with the addition of seeds, oats and shony, a sweet and salty powdered seaweed. Serve with custard, cream or ice cream. Equipment and preparation: for this recipe you will need a 20x25cm/8x10in ovenproof dish. 500g/1lb 2oz cooking apples, peeled, cored and sliced25g/1oz butter 75g/2½oz caster sugar 250g/9oz blackberries 500g/1lb 2oz cooking apples, peeled, cored and sliced 25g/1oz butter 75g/2½oz caster sugar 250g/9oz blackberries 100g/3½oz plain wholemeal flour75g/2½oz porridge oats2 tsp shony (powdered seaweed)100g/3½oz soft dark brown sugar75g/2½oz unsalted butter, chilled, cut into roughly 1cm/½in cubes25g/1oz sunflower seeds15g/½oz pumpkin seeds 100g/3½oz plain wholemeal flour 75g/2½oz porridge oats 2 tsp shony (powdered seaweed) 100g/3½oz soft dark brown sugar 75g/2½oz unsalted butter, chilled, cut into roughly 1cm/½in cubes 25g/1oz sunflower seeds 15g/½oz pumpkin seeds Method Preheat the oven to 180C/350F/Gas 4. For the filling, put the apples, butter and sugar in a pan. Cook over a medium heat for about 10 minutes, stirring from time to time, until the sugar has dissolved and the fruit is just beginning to collapse. Taste and add more sugar if required. Stir in the blackberries and transfer the mixture to an oven dish and set aside. To make the crumble topping, combine the flour, oats, powdered seaweed and sugar in a bowl. Add the butter and rub in lightly with your fingertips until the mix resembles coarse breadcrumbs. Using a pestle and mortar or a small food processor, crush the seeds so they break down a little. Do not reduce them to a fine powder. Stir the crushed seeds into the crumble mixture.Spoon the crumble mixture over the filling. Bake for 35-40 minutes, or until golden-brown and bubbling. Leave to settle for about 10 minutes before serving. Preheat the oven to 180C/350F/Gas 4. Preheat the oven to 180C/350F/Gas 4. For the filling, put the apples, butter and sugar in a pan. Cook over a medium heat for about 10 minutes, stirring from time to time, until the sugar has dissolved and the fruit is just beginning to collapse. Taste and add more sugar if required. Stir in the blackberries and transfer the mixture to an oven dish and set aside. For the filling, put the apples, butter and sugar in a pan. Cook over a medium heat for about 10 minutes, stirring from time to time, until the sugar has dissolved and the fruit is just beginning to collapse. Taste and add more sugar if required. Stir in the blackberries and transfer the mixture to an oven dish and set aside. To make the crumble topping, combine the flour, oats, powdered seaweed and sugar in a bowl. Add the butter and rub in lightly with your fingertips until the mix resembles coarse breadcrumbs. To make the crumble topping, combine the flour, oats, powdered seaweed and sugar in a bowl. Add the butter and rub in lightly with your fingertips until the mix resembles coarse breadcrumbs. Using a pestle and mortar or a small food processor, crush the seeds so they break down a little. Do not reduce them to a fine powder. Stir the crushed seeds into the crumble mixture. Using a pestle and mortar or a small food processor, crush the seeds so they break down a little. Do not reduce them to a fine powder. Stir the crushed seeds into the crumble mixture. Spoon the crumble mixture over the filling. Bake for 35-40 minutes, or until golden-brown and bubbling. Leave to settle for about 10 minutes before serving. Spoon the crumble mixture over the filling. Bake for 35-40 minutes, or until golden-brown and bubbling. Leave to settle for about 10 minutes before serving.