Mini Blackberry and Apple Crumbles

A modern twist on a traditional pud, these Mini Blackberry and Apple Crumbles are the ultimate comfort food.

Prep Time
15 mins
Cook Time
20 - 25 mins
Servings

For the Filling

  • 600 g Cooking Apples 600 g Cooking Apples
  • Knob of Butter Knob of Butter
  • 250 g Blackberries 250 g Blackberries

For the Topping

  • 50 g Self-Raising Flour 50 g Self-Raising Flour
  • 50 g Wholemeal Plain Flour 50 g Wholemeal Plain Flour
  • 1/2 tsp Ground Cinnamon 1/2 tsp Ground Cinnamon
  • 75 g Cold Butter 75 g Cold Butter
  • 75 g Tate and Lyle Demerara Sugar 75 g Tate and Lyle Demerara Sugar
  • 50 g Hazelnuts (Roughly Chopped) 50 g Hazelnuts (Roughly Chopped)

Instructions

HOW TO MAKE THIS RECIPE

  1. Preheat the oven to 190C/Fan170°C, 375°F, Gas 5.
  2. 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.
  3. 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.
  4. Serve with thick cream or crème fraiche.

Chef's Tip

If you're baking the crumble for someone with a nut allergy, simply replace the hazelnuts with a small handful of oats.

What are some of your other favourite comfort foods?