The apples, cored and cut up into small cubes. A bowl of tayberries. Three spoonfuls of sugar. Crumble mix topping.
I followed the same recipe as last time.
Line the dish with tayberries. Then chop the apples and use a handful of tayberries with three tablespoons of sugar to stew it down until soft. Pour the stewed mixture over the berries in the dish, cover with crumble mix and cook on 180degC for 30 minutes.
The idea of stewing the apples and tayberries is to create enough liquid to stop the crumble from going dry and gooey while in the oven. Lining the bottom of the dish is to ensure those berries don’t go too soft.