How to make Apple and Blackberry crumple (from scratch).

So this is my first post on this particular blog - wow isn't thin exciting?
So to start things off I'm going to go ahead and talk about this recipe that I tried out today, well it was meant to be yesterday, but I decided today would probably be better.
Any ways I don't know why but I had a hankering for crumble and since it's the season for them and all, I decided that a blackberry and apple crumble would be good.
So I went out and got the ingredients and here's the recipe:

Ingredients 2 Bramley apples (or 3 of any other type of smaller apple, it doesn’t have to be Bramley apple, just saying) 200g blackberries 100g plain flour (or 50g plain and 50g wholemeal if you prefer) 50g brown sugar – when weighing this out, put 10g of it into a separate bowl ready to mix in with the fruit later. 40g cold, unsalted butter

Method 1. Preheat oven to 180C/Gas Mark 4 then peel, core and chop your apples into small piece – or as small as you want them to be that is. 2. Put into an oven-proof dish with the blackberries, 10g of the sugar and a splash of water – that’s about a table spoon or so, depending on how you like it, but if you’ve never had this before, go this just less than a table spoon and make sure it gets all over the fruit and not just in one place. 3. Mix to coat the fruit, and bake in oven for 15 mins to soften the fruit. 4. Meanwhile, put the flour and butter – which should be in little cubes - in a bowl and rub together with your fingertips until it has the consistency of breadcrumbs – at this point you going to get your hands dirty, because this will end up under your fingernails and if it doesn’t you’re not doing it right, or your fingernails are extremely short and you might want to think about growing them out a little. 5. Add the remaining sugar and stir through – you can just stir this with your hands and make less washing up for yourself, but you can decided when you come to this point. 6. Take dish out of oven, cover fruit with the crumble mixture and bake for 30 mins until golden and crunchy on top – you might want to leave it more or less than 30 mins depending on how you like it.

You can serve this with cream or ice cream or just eat it plain, if you don't like or don't have any.

It takes about 60 mins to cook - in total - and 30 prep time.
P.s. Don't worry if some of the juices from the fruit seep to the top of the crumble, it doesn't change the taste at all.

P.p.s. This isn't an image of the crumble I made, as my computer is acting up and won't let me put my image up, but it's close to the one I made, although mine was a little darker in colour, but you can see what yours should look like from this picture at least - or something like that.