Apple-Blackberry Crumble With Rosemary-Orange Cream - cooking recipe

Ingredients

1 cup heavy cream
1 sprig rosemary, leaves picked
1-2 tbsp orange juice
2 oz marzipan, grated
7 tbsp butter, chilled and cut into cubes
1 medium egg, beaten
7 tbsp sugar
1 3/4 cups all-purpose flour
4-5 medium apples, peeled, cored and cut into chunks
1/2 lb blackberries

Preparation

Gently heat the cream in a saucepan with the rosemary leaves and the orange juice. Remove from the heat and cool then chill in the fridge for 2 hours.
Meanwhile, to make the crumble topping, place the marzipan in a bowl with the butter, egg, 4 tbsp of the sugar and the flour. Stir with a wooden spoon to combine, then rub together with your fingertips to create a crumbled texture. Transfer to the fridge.
Preheat the oven to 400\u00b0F. Heat the apples in saucepan with the remaining sugar and 2-3 tbsp water, cover and steam for 5 mins, stirring halfway through. Remove from the heat and gently stir in the blackberries. Divide between 6-8 individual ovenproof dishes or ramekins. Cover with the crumble topping and bake for 20-25 mins.
While the crumble is baking, pour the cream through a fine sieve and beat until softly whipped. Serve with the crumble.