How to make a blackcurrant crumble

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Somewhere between a fruit cobbler and a crumble, this is a moist and crumbly cake-come-pudding. Serves 4-6

Ingredients:

110g sugar
110g flour
70g butter
1 large egg, beaten
180g blackcurrants

Method:

Preheat oven to 180°C.
Put the sugar in the food processor bowl and whizz for a few seconds to make it finer (or use caster sugar).
Put the sugar, flour and butter in a bowl and rub the butter until the mixture is crumbly.
Add the beaten egg and mix.
Add the fruit and fold everything gently together then tip into a lightly greased, ovenproof dish – Pyrex or china, not metal – and bake for 40- 45 minutes.
Serve with whipped cream.