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preheat the oven to 200°C.
peel, core and dice the apples into thumb-sized pieces.
melt the knob of butter in a pan and add the apples, allowing to cook for 2-3 minutes.
tip in the 100g of sugar and berries, mixing together until the sugar dissolves and the berries defrost.
sprinkle over the custard powder and stir in, allowing the mixture to bubble and thicken for a minute or so.
tip into a bowl to begin to cool.
mix the tablespoons of breadcrumbs, ground almonds and castor sugar into a bowl and mix.
lay out a sheet of filo pastry and brush all over with butter.
scatter the sheet with a very thin layer of the breadcrumb mix then top with another sheet of filo.
brush with butter, turn it over and brush again.
keep layering up filo pastry, butter and breadcrumb mix until you have 5 layers.
spoon the apple mix along the long edge of the sheet, then roll up until sealed in, use butter to help seal it.
push down the ends and transfer to a baking sheet lined tray.
sprinkle with brown sugar and bake for 20 minutes.
slice and serve hot or cold.

serves 6

• knob of butter
• 3 large Bramley cooking apples
• castor sugar (100g)
• punnet of frozen berries (150g)
• 1 tbsp custard powder
• 4 tbsp of white breadcrumbs
• 4 tbsp of ground almonds
• 4 tbsp castor sugar
• 5 sheets of filo pastry
• butter, melted (100g)
• handful of brown sugar
  
  

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Apple and Berry Strudel