Blackberry Crumble Slices

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Donal Skehan


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115 g butter, at room temperature

175 g caster sugar

1 large free-range egg

280 g self-raising flour

1 teaspoon of cinnamon

125 ml milk

300 g fresh blackberries (you could use frozen ones if you're stuck) For the sweet crumb topping 115g caster sugar

85 g plain flour

Zest of 1 lemon

75 g butter

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