INGREDIENTS
450g/1lb Bramley apples
25g/loz butter
250g/9oz blueberries
85g/3oz golden caster sugar
250g tub mascarpone

FOR THE SLUMP:
85g/3oz butter, cut into pieces
200g18oz self-raising flour
50g/2oz golden caster sugar
Finely grated zest of 1 lemon
150m1/ 1/4 pint milk

METHOD
1) Have ready a buttered 1.5 litre/2 3/4 pint ovenproof dish. Peel, core and thinly slice the apples. Heat the butter in a frying pan, add the apple slices and fry, turning them occasionally, for 3-4 minutes, until just starting to soften.Tip into the ovenproof dish along with the blueberries and sugar, and mix lightly. Set aside.

2) For the slump, rub the butter into the flour until the mixture resembles fine crumbs, then stir in the sugar and lemon zest.

3) Preheat the oven to 200C/gas 6/fan 180C. Make a well in the centre of the dry slu m p mix and add the milk. Mix lightly to form a soft mixture. Spoon blobs of the mascarpone over the surface of the fruit, then spoon the slump mixture over the mascarpone and bake in the oven for 20-25 minutes, until the topping is risen and forms a craggy golden crust. Leave to cool for 5-10 minutes before serving.

SERVES:6
PREPARATION TIME: 15 minutes
COOKING TIME: Approximately 50 minutes

700g (about 4 medium) Bramley apples, peeled, cored and chopped
185g caster sugar
Juice of 1 lemon
300g Aldeburgh Blueberries
150g plain flour
150g granulated sugar
125g butter, chilled and diced
50g flaked almonds

You will also need: a 1L ovenproof dish, greased
Preheat the oven to 180 C/350 F/Gas Mark 4. Put the apples, caster sugar and lemon juice into a large saucepan and cook, stirring frequently, over a medium heat for 10 minutes, or until the apples have softened. With a slotted spoon, transfer to a bowl, leaving most of the juice behind, and allow to cool a little. Stir in the blueberries. Transfer the fruit to the prepared dish.

With your fingertips, rub together the flour, granulated sugar and butter in a mixing bowl, until the mixture resembles breadcrumbs and starts to clump together. Alternatively, you can pulse the mixture in a food processor until just combined. Stir in the flaked almonds.

Sprinkle the crumble mixture evenly over the fruit and press down lightly. Place the dish on a baking sheet and bake for 35-40 minutes, or until golden and bubbling. Serve with custard, cream or ice cream.

Recipes are taken from Sainsbury's Magazine

Ingredients: 8tbsp honey; 4tbsp brown sugar; 3tbsp vegetable oil; 1 1/2tsp ground cinnamon; 3 1/2 cups porridge oats; 2 cups fresh blueberries.

METHOD:
Preheat oven to 350f/18Oc/gas mark 4. Lightly grease a shallow baking tray. Combine honey, brown sugar, oil and cinnamon in a saucepan and bring to the boil. Allow to bubble for two minutes, without stirring. In a large mixing bowl, combine oats and blueberries. Stir in honey mixture until thoroughly blended.
Tip into baking tray and spread out, gently pressing mixture flat. Bake until lightly brown, about 40 minutes. Cool completely in the tray on a wire rack. Cut into squares or rectangles.

Ingredients: 8fl oz soya milk

6oz firm tofu, 1 punnet of blueberries (2 handfuls); 1 tsp almond extract,1 tsp vanilla extract, 1 banana

METHOD:
Whizz all ingredients in blender till smooth. Serve immediately or refrigerate

*Reprinted from North American Blueberry Council

Aldeburgh Blueberry Wedges

Preheat the oven to 200C, gas mark 6. Dust a baking sheet with a thin, even layer of flour. Tip 250g flour, pinch of sail, bicarbonate of soda and cinnamon into a large bowl. Mix well.

Add the butter and rub into the flour with your fingertips until the mixture resembles fine bread crumbs. Shake the bowl to reveal any large lumps of butter and rub these in. Stir in the sugar and blueberries, then add the buttermilk. Mix quickly and lightly with a round-bladed knife to form a soft dough.

Knead the dough very briefly on a lightly floured surface, then place on the floured baking sheet and press it out to a 20cm round. Using a sharp knife, mark eight wedges on the top, cutting deeply into the dough. Bake for 20-25 minutes until the scone round is risen and pale golden brown. Transfer to a wire rack and leave to cool for of least 10 minutes. Cut into wedges along the marked lines, split and serve warm spread with butter.

Cook's tip: cay leftover scone wedges can be served warm the next day. Simply wrap in foil and warm through in the oven at 180C, gas mark 4 for around 10-15 minutes

Waitrose Limited, Bracknell, Berkshire RC12 8YA

2. Put remaining flour and 1 tbsp caster sugar, baking powder and salt into a food processor, add butter and whizz until mixture resembles breadcrumbs. Add cream and mix until the dough just comes together. Tip out onto a lightly floured worksurface,roll out to 1.5cm (5/8in) thick and use a cutter to cut 16 small circles front the dough.

3. Divide the fruit between four individual ovenproof pudding dishes and place four doughy cobbles on top of each dish. Brush cobbles with a little cream, sprinkle with caster sugar and bake for 40 min or until the topsire golden and the fruit is bubbling beneath. Serve with a dollop of creme fraiche.