Preheat the oven to 180'C.
Peel and dice the bramley apples. Mix with the caster sugar, cinnamon and raisins. Add the blackberries and then place in a roasting dish.
For the crumble: Dice the butter and keep it cold. Rub together the butter and the flour until you have a breadcrumb consistency. Stir in the Demerara sugar and the oats.
Cover the fruit with a generous layer of the crumble and then bake in the oven for 45 minutes to 1 hour until the crumble is golden brown.
Allow to cool slightly before serving in a bowl with a generous dollop of clotted cream.
«Vary the fruit in this recipe by using seasonal berries and fruits that are available.»