Paul Hollywood adds a twist to the traditional crumble topping with the addition of seeds, oats and shony, a sweet and salty powdered seaweed. Serve with custard, cream or ice cream.
For the filling:
500 g/1 lb 2 oz cooking apples,
peeled, cored and sliced
25 g/1 oz butter
75 g/2½ oz caster sugar
250 g/9 oz blackberries
For the crumble topping:
100 g/3½ oz plain wholemeal flour
75 g/2½ oz porridge oats
2 tsp shony (powdered seaweed)
100 g/3½ oz soft dark brown sugar
75 g/2½ oz unsalted butter, chilled,
cut into roughly 1 cm / ½ in cubes
25 g/1 oz sunflower seeds
15 g/½ oz pumpkin seeds
For this recipe you will need a 20 x 25 cm / 8 x 10 in ovenproof dish.
 Preheat the oven to 180 C/350 F/Gas 4.
 For the filling, put the apples, butter and sugar in a pan. Cook over a medium heat for about 10 minutes, stirring from time to time, until the sugar has dissolved and the fruit is just beginning to collapse. Taste and add more sugar if required. Stir in the blackberries and transfer the mixture to an oven dish and set aside.
 To make the crumble topping, combine the flour, oats, powdered seaweed and sugar in a bowl. Add the butter and rub in lightly with your fingertips until the mix resembles coarse breadcrumbs.
 Using a pestle and mortar or a small food processor, crush the seeds so they break down a little. Do not reduce them to a fine powder. Stir the crushed seeds into the crumble mixture.
 Spoon the crumble mixture over the filling. Bake for 35-40 minutes, or until golden-brown and bubbling. Leave to settle for about 10 minutes before serving.