Hazel Coonagh
Food| An exclusive Edward Hayden recipe
Entertain in style with this delicious recipe for mini apple and mixed berry crumbles. They really are delicious
Mini apple and mixed berry crumbles
Edward says: “Although there is a little bit of preparation with this recipe it is worth the effort. It’s very difficult to make a small batch of pastry so wrap any leftover pastry in the cling film and store in the freezer for a later date.”
Serves 12
Time 40 minutes
Medium
For the sweet pastry
8oz/225g plain flour
4oz/110g caster sugar
4oz/110g butter
1 egg
Method:
1. Cream the butter and sugar until light and fluffy. Next mix in the egg and the flour and bring the pastry together, adding a little additional water if required.
Wrap in cling film and allow to rest.
For the crumble topping
4oz/110g plain flour
2oz/50g caster sugar
2oz/50g butter
Method:
1. Rub all the ingredients together until the mixture resembles fine breadcrumbs.
For the filling
2 medium sized cooking apples
1oz/25g caster sugar
2 tbsp water
3oz/75g fresh/frozen raspberries
Method:
1. Chop the apples into small pieces and add to a medium sized saucepan with the sugar and the water.
2. Cook over a medium heat for 8-10 minutes until softened and then mix in the fresh/frozen raspberries. Allow the mixture to cool.
To assemble:
1. Preheat the oven to 180C/350F/Gas Mark 4. Grease and line your tin (I would suggest using either a 12 cup mini muffin tray).
2. Cut out discs of sweet pastry and use them to line your tray.
3. Spoon some of the apple and mixed berry into each of the pastry line cups and then top with the crumble topping. Bake for 15-18 minutes until cooked through.
