A cup of crumble

This is, if I do say so myself, a fantastic dessert! It looks very sophisticated yet quirky and tastes absolutely divine. It makes a great dinner party dessert and you can have the entire dessert assembled in advance and then just bake it when it is required. Bear in mind that you can alter this recipe to use up other bits and pieces you have lying around.

Ingredients


Fruit Compote
  • 3 large cooking apples (peeled and dices)
  • 110 g caster sugar
  • 2 tblsp water
  • 150 g fresh/frozen mixed berries

Crumble topping
  • 200 g plain flour
  • 75 g brown sugar
  • 110 g butter
  • 50 g flaked almonds
  • 0.50 tsp cinnamon

Method

  1. 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.
  2. Simmer on a low heat for 5-6 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 ittle tart as the crumble topping is quite sweet.
  3. Preheat the oevn to 180°C (350°F/Gas 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.
  4. Mix in the cinnamon and the flaked almonds at this stage and stir well.
  5. Divide the fruit compote mixture between six oven-proof tea cups or small ramekins, filling them between half and two-thirds of the way up and topping with some of the crumble. (You may have some crumble topping left over that you can freeze for another time)
  6. Place the cups onto a flat baking tray and put into the oven and bake for approx. 20-25 minutes until the crumble topping is golden brown.
  7. Place on a saucer and serve immediately with a little freshly whipped cream.

Notes:

All recipes taken from 'Food to Love' by Edward Hayden now available in paperback in all good bookshops and www.obrien.ie priced €14.99. Look out for Edward’s new book in spring 2013!





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