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Put the sliced apples and 50g blackberries in a shallow ovenproof dish and sprinkle with the brown sugar.
Cream the butter and caster sugar until fluffy. Add one egg and mix. Add the other egg and half the flour and mix again.
Add the rest of the flour and a tablespoon of warm water and mix until well combined.
Pour the mixture over the fruit and bake for 40 minutes at 180°C/Fan 160°C/Gas Mark 4 until golden brown in colour. To serve, mash up a handful of blackberries in a bowl and add to the double cream. Mix in and spoon on top of the cake.