Here’s a slice of the Upside Down Apple and Blackberry Crumble and Custard Cake I promised. Made the same way as the original, but covered with an almond crumble topping before being baked. Once turned upside down the crumble topping becomes like a crumbly biscuit base. Finally I sliced the cake in two and filled it with my custard cream and a scattering of fresh blackberries.