Method

• 1.
  Preheat the oven to 200°C. Grease and line the base of a 24cm springform cake pan with baking paper.

• 2.
  To make the base, place flour, caster sugar and butter in a food processor and whiz until you have fine crumbs. Add the egg yolk and whiz until the mixture comes together in a smooth ball (you may need to add a little chilled water). Enclose in plastic wrap and place in fridge for 30 minutes.
• 3.
  When ready, press the mixture into the base of the prepared cake pan, refrigerate for a further 15 minutes, then bake in the oven for 15 minutes.
• 4.
  Remove from oven and reduce oven to 180°C.
• 5.
  Place the apples, light brown sugar, cinnamon and ginger in a saucepan with 2 tablespoons cold water and cover. Cook over low heat until soft.
• 6.
  Cool, then spread over the pastry base. Sprinkle with the mixed berries.
• 7.
  For the topping, process the flour, butter, demerara sugar, poppy seeds, ground cinnamon, ginger and coriander with 1 tablespoon cold water, until you have a rough crumb mixture. Spoon over the top of the berries, patting down well. Bake for 25-30 minutes, then cool in the pan.
• 8.
  For the berry sauce, place the caster sugar in a saucepan with 1/4 cup (60ml) water over medium heat. Stir until the sugar dissolves. Add the mixed berries and cook for 2 minutes, breaking the berries up with a spoon.
• 9.
  Allow to cool, then puree in a blender. If you prefer a smooth sauce, pass it through a sieve.
• 10.
  To serve, cut the crumble cake into slices and drizzle with berry sauce and cream.