Prep
15 minBake
20-25 minsServes
4Difficulty
Medium About
A modern twist on a traditional pud, these Mini Blackberry and Apple Crumbles are the ultimate comfort food.
Mini Blackberry and Apple Crumbles Recipe
Preheat the oven to 190C/Fan170°C, 375°F, Gas 5.
Peel, core and chop the apples, then put them into a pan with the butter and a tablespoon water cook together for 5 minutes until beginning to soften, add the Tate & Lyle Demerara Sugar then remove from the heat. Gently fold in the blackberries and tip into an ovenproof dish or four individual dishes or cups.
To make the crumble, put the flours into a bowl with the cinnamon, dice the butter and add to the bowl, then rub together until the mixture looks like rough crumbs. Stir in the Tate & Lyle Demerara Sugar and nuts. Scatter over the fruit and bake for 20-25 minutes until the topping is crisp and golden.
TOP TIP
If you're baking the crumble for someone with a nut allergy, simply replace the hazelnuts with a small handful of oats.
Serve with thick cream or crème fraiche.
Ingredients – 3 items
1
For the Filling
Bramley cooking apples
Butter
Blackberries
For the Topping
Self raising flour
Wholemeal flour
Cinnamon powder
Butter
Cold
Tate & Lyle Fairtrade Demerara Sugar
Hazelnuts
Roughly chopped
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Find the recipe via link in our bio.
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Buttery, crumbly, and with a golden crunch - this Pistachio Shortbread is a bake worth savouring 💚✨
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