• 3 large cooking apples (peeled and dices)
  • 110 g caster sugar
  • 2 tblsp water
  • 150 g fresh/frozen mixed berries
  • 200 g plain flour
  • 75 g brown sugar
  • 110 g butter
  • 50 g flaked almonds
  • 0.5 tsp cinnamon


  • 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 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.
  • 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.
  • Mix in the cinnamon and the flaked almonds at this stage and stir well.
  • 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)
  • 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.
  • Place on a saucer and serve immediately with a little freshly whipped cream.


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