Mini Blackberry and Apple Crumbles
Mini Blackberry and Apple Crumbles

Mini Blackberry and Apple Crumbles

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

YIELDS

4

PREPARATION

15 mins

COOKING

20-25 mins

INGREDIENTS

For the filling

  • 600g cooking apples
  • Knob of butter
  • 250g blackberries
  • 50g Tate & Lyle Demerara Sugar 

for the topping

  • 50g self-raising flour
  • 50g wholemeal plain flour
  • ½ tsp ground cinnamon
  • 75g cold butter
  • 75g Tate & Lyle Demerara Sugar
  • 50g hazelnuts (roughly chopped)

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.