Saturday 20 January 2018

A Cup of fruity Crumble

A Cup of fruity Crumble
A Cup of fruity Crumble

Edward Hayden

This, if I do say so myself, is a fantastic dessert! It looks very sophisticated yet quirky and tastes absolutely divine.

Serves six.


For the fruit compote 3 large cooking apples, peeled and diced

4oz/110g caster sugar

2 tbsps water

5oz/150g fresh or frozen mixed berries For the crumble 7oz/200g plain flour

3oz/75g brown sugar

4oz/110g butter

½ tsp cinnamon

2oz/50g flaked almonds


Place the apples, sugar and water in a medium-sized saucepan and bring to a gentle boil. Add in the berries and stir gently to incorporate them with the apples.

Simmer on a low heat for five to six minutes, until the fruit just starts to soften. Taste the fruit and add a little more sugar if you feel it is required.

I normally like to leave it a little tart as the crumble topping is quite sweet.

Pre-heat the oven to 180°C/350°F/Gas Mark 4. Meanwhile, prepare the crumble topping by sieving the flour into a large bowl. Add in the brown sugar and the butter and rub the butter into the flour and sugar mixture with your fingertips until a fine consistency has been achieved.

Mix in the cinnamon and the flaked almonds at this stage and stir well.

Divide the fruit-compote mixture between six ovenproof teacups or small ramekins, filling them between half and two-thirds of the way up and topping with some of the crumble topping.

Place the cups on a flat baking tray and bake for 20 to 25 minutes until the crumble topping is golden brown.

Place on a saucer and serve immediately with a little freshly whipped cream.

Weekend Magazine

Promoted Links

Life Newsletter

Our digest of the week's juiciest lifestyle titbits.

Promoted Links

Editors Choice

Also in Life