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Mini Blackberry and Apple Crumbles

  Rating 0.0

Prep

15 min

Bake

20-25 mins

Serves

4

Difficulty

Medium

About

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

made using

Demerara Cane Sugar with Stevia

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Instructions
Ingredients
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Mini Blackberry and Apple Crumbles Recipe

Step 1

Preheat the oven to 190C/Fan170°C, 375°F, Gas 5.

Step 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.

Step 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.

TOP TIP

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

Step 4

Serve with thick cream or crème fraiche.

Ingredients – 3 items

Serving

1

For the Filling

Apples

Bramley cooking apples

600 g
Butter

Butter

1 tbsp
Blackberries

Blackberries

250 g

For the Topping

Flour

Self raising flour

50 g
Flour

Wholemeal flour

50 g
Cinnamon

Cinnamon powder

1/2 tsp
Butter

Butter

Cold

75 g
Fairtrade Unrefined Demerara

Tate & Lyle Fairtrade Demerara Sugar

75 g
Hazelnuts

Hazelnuts

Roughly chopped

50 g

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