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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Prep Time – 30 mins (4 hours to chill)
Yield – 12 – 16 (dependant on the size of your cutters)
Ingredients
Biscuits
50g Tate & Lyle Fair Trade – Pure Cane Icing sugar
250g unsalted butter
2 tbsp of Earl Grey Tea
220g plain flour
Pinch of salt
Icing
A squeeze of lemon
100g Tate & Lyle Fair Trade – Pure Cane Icing sugar
Instructions
Combine your tea leaves and butter, leaving overnight preferably to infuse. You can cover in a bowl and leave to the side as this mix shouldn’t be chilled.
Add your butter mix to a bowl your sugar and combine, then add the flour salt until a dough forms
Roll out your dough mix until even – about half an inch thick and cut with your biscuit cutter.
Pop onto a baking sheet and into a preheated oven at 180°C/ 160°C fan/ gas mark 4/ 350°F and bake for 15 mins. Keep and eye on them as they can burn quickly.
Whilst they cool make your icing and then drizzle generously once the biscuits are completely cold.
If Dark Muscovado`s a little too strong for you, this bag might just be your baking`s saviour!
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A subtle change that always makes bakes better...
Find out more at the link in bio.
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Now on offer in Asda and Sainsbury`s
Tablet: £1.50 (£2.00 RRP)
Pouch £1.35 (£1.80 RRP)
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We will announce winners no sooner than 19th April, please do not respond to any account claiming to be us or announcing winners.
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