2 large bramley or cooking apples
50g blackberries, optional
140g caster sugar
2 large eggs, separated
Peel, quarter and core the apples. Cut into roughly 2cm chunks and tip into a pan. Add the blackberries, butter and 20g of the sugar. Cook gently for 10-15 minutes until the apple is well-softened. Stir occasionally to prevent it catching on the bottom of the pan. remove from the heat and leave to cool for 5 minutes.
Place the egg whites in a spotlessly clean bowl and whisk until stiff (you’ll know when they’re thick enough because you’ll be able to turn the bowl upside down without them falling out). Gradually whisk in the remaining sugar, two tablespoons at a time to make a thick, glossy meringue.
Place the blackberry and apple mixture into a 1 pint ovenproof dish. Then spoon the meringue gently, but generously, on top and place the dish on a baking tray. Bake at 200°C for 10-15 minutes, or until the meringue is just set and very lightly browned.Serve at once with lots of custard or cream.