Hugh Fearnley-Whittingstall served up a delicious apple and blackberry crumble with custard on Saturday Kitchen.

The ingredients are: 1.5kg cooking apples (or 1kg cooking plus 500g eating apples), 1 lemon, zest and juice, 1 orange, zest and juice, 50g golden caster sugar and 500g blackberries.

For the crumble topping: 100g fine plain wholemeal flour, 100g ground almonds, 100g porridge oats, 50g soft light brown sugar, pinch salt, 150g cold unsalted butter, diced, or 120g/4½oz chilled coconut oil and 100g mixed seeds, such as poppy, flax and sunflower.

For the custard: 300ml full-fat milk, 200ml double cream, 1 vanilla pod, split, seeds scraped or 2 tsp vanilla extract, 4 egg yolks, 25g golden caster or soft light brown sugar and 2 tsp cornflour, optional.

See recipes by Hugh in his book titled: Eat Better Forever: 7 Ways to Transform Your Diet available from Amazon now.