Products Used

Mixed Berries

Mixed Berry & Apple Crumble – Edward Hayden & Derval O’Rourke

Enjoy Edward Hayden’s easy to make Mixed Berry and Apple Crumble Tart recipe, as seen at Savour Kilkenny with our Brand Ambassador Derval O’Rourke. Edward says: “A crumble is a very traditional dessert but one which is always very popular. In this iteration, it’s like a cross between a crumble and a tart but it’s gorgeous for sure! 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 it definitely worth it.”

Ingredients

Sweet Pastry:

10oz/300g plain flour

5oz/150g caster sugar

5oz/150g butter

1 large egg

Compote:

3 large cooking apples-peeled and diced

5oz/150g Green Isle frozen Mixed Berries

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:  

  1. If making pastry in a food mixer: Put all ingredients into mixer and mix until bound together. Wrap in cling film and allow to rest until required.If making pastry by 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.
  2. For the compote: Place all ingredients (except berries) into a medium sized saucepan and bring to the boil for 3-4 minutes. Add the berries and continue to cook for another 2-3 minutes. Allow to cool down.
  3. For the crumble: Rub all ingredients together until it resembles fine breadcrumbs.
  4. Assembly: Preheat the oven to 180C/350F/Gas Mark 4 Line a 9inch/23cm buttered loose bottomed tartlet mould with sweet pastry. ½ fill with apple and berry compote Scatter with some the crumble topping 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.

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