Preheat the oven to 180'C.
Peel and dice the bramley apples into small pieces. Mix with the caster sugar, cinnamon and raisins. Add the blackberries and then place in a small shallow roasting tin.
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.
Bake the crumble mix on a tray for 10 minutes, stir the crumble so it doesn't burn on the edges and bake again for another 10 minutes.
Cover the fruit with a generous layer of the crumble and then bake in the oven for 15 minutes or until the crumble is golden brown.
Mix together the egg yolks,sugar and cornflour, bring the milk and cream to the boil and remove from the heat. Add a little to the egg mix and whisk together, pour this back into the milk pan and return the pan to the heat, warm gently while stirring continually. When the mix coats the back of a spoon well its ready.
«The flavours and fruits can be changed with the seasons but try to use a stable fruit like apple or pear in your combinations. »