Preheat oven 180˚C/ Gas Mark 4

To make the frangipane, cream the butter and sugar together then mix in the ground almonds and egg and beat until smooth. Spread the frangipane mixture evenly in the roaster.

Place the apple wedges in three rows on top of the frangipane and scatter the blackberries evenly across the surface. Bake in a hot oven for 30 minutes or until the frangipane has risen and is golden. If using, serve with crushed amaretti biscuits sprinkled over the top and a blob of yoghurt on the side.

Cook's Notes

Frangipane is delicious made with any seasonal fruit, so replace the apples and blackberries as you like. It's a great way to use any over-ripe fruit left in your fruit bowl.

Frangipane keeps very well in a tub outside or inside the fridge for up to five days and makes the most wonderful breakfast!