Wed, 30 August 2023
A crumble is a very traditional dessert but one which is always very popular. This dessert can be frozen very successfully and retained until required at a later stage. There are a couple of stages in its preparation but is definitely worth it.
Ingredients
Serves 8
Sweet Pastry:
10oz/300g plain flour
5oz/150g caster sugar
5oz/150g butter
1 large egg
Compote:
3large cooking apples-peeled and diced
5oz/150g fresh or frozen raspberries
2oz/50g caster sugar
1 tablespoon water
Crumble:
6oz/175g plain flour
4oz/110g butter
4oz/125g brown sugar
1oz/25g flaked almonds
1oz/25g porridge oats
Pinch cinnamon
Method
Sweet Pastry
1. If using a food mixer for the pastry: put all ingredients into mixer and mix until bound together. Wrap in cling film and allow to rest until required.
2. If doing the rubbing in method: place the sifted flour in a large bowl with the caster sugar. Rub in the butter with your fingertips until the mixture resembles fine breadcrumbs. Beat the egg together and add to the dry ingredients and bind it together. If using this method you may need to add a little water to bring the pastry together. Wrap in cling film and allow to rest.
Compote
3. Place all ingredients into a medium sized saucepan and bring to the boil for 3-4 minutes. Allow to cool down.
Crumble
4. Rub all ingredients together until it resembles fine breadcrumbs.
Assembly
5. Preheat the oven to 180C/350F/Gas Mark 4.
6. Line a 9inch/23cm buttered loose bottomed tartlet mould with sweet pastry. Fill ½ with apple and berry compote and scatter with some the crumble topping.
7. Bake in the preheated oven for 30-35 minutes until the pastry is golden brown and the apple and berry mixture is bubbling through the crumble topping.
