Peel, quarter and core the apples and chop into small even sized chunks. Add the apple pieces and sugar to a medium sized pan and cook gently on a low heat for 10 minutes until they begin to soften. Add the blackberries and then take off the heat.

Prepare the crumble by sifting the flour into a large bowl then adding the butter straight from the fridge cut into small pieces. Rub the butter into the flour until it resembles breadcrumbs. Crush the hazelnuts into small pieces using either the pulse function on a food processor or by placing them in a clean towel and bashing with a rolling pin. Add the sugar and hazelnut pieces to the crumble mix and thoroughly combine.

Take 4 deep ramekins and fill each firstly with the fruit mixture to about three quarters full, then top with the crumble mix. Place the ramekins on a baking tray and place in the middle of the oven for 30 minutes or until brown. Remove from the oven and leave to cool for several minutes before serving with ice-cream.