First, make the crumble topping.
Put the flour and butter in a food
processor and pulse to the texture
of wet sand. Tip into a bowl and
add the sugar and oats. Sprinkle
the mixture with 2 tbsp cold
water, then use a fork to mix
everything together, creating a
crumbly texture with a few large
clumps. Chill until needed.
Heat oven to 200C/180C fan/gas 6.
Tip all the fruit ingredients, except the
blackberries, into a large ovenproof
dish. Add 50ml water, cover with foil and
bake for 1 hr. Remove the foil and discard
star anise. Add the blackberries to the
dish, sprinkle over the crumble mixture
and return to the oven for a further
25-30 mins until the top is golden. Serve hot with custard.