Method

• 1.
  Preheat oven to 180°C.
• 2.
  Melt 20g of the butter in a pan over medium-low heat. Cook apple, stirring, for 5-6 minutes until soft. Add berries, sugar, port and cinnamon. Cover and cook for 8 minutes until fruit gives off a lot of juice. Using a slotted spoon, transfer fruit to a 2L pie dish or six 300ml ramekins. Reduce juice in pan over medium-high heat for 3-4 minutes until syrupy. Pour over fruit.

• 3.
  Pulse shortbread in a processor to form coarse crumbs. Add remaining butter and process to combine. Top fruit with crumbs. Bake for 35 minutes until golden.