Deep Filled Apple and Cranberry Crumble
Makes 8-10 servings.
160g (6oz) plain flour
55g (2oz) caster sugar
75g (3oz) butter
4 large cooking apples, peeled and sliced
150g (6oz) cranberries (fresh or dried)
100g (4oz) caster sugar
2 tbsp. water
75g (3oz) flour
75g (3oz) butter
75g (3oz) brown sugar
75g (3oz) Flahavan’s Progress Oatlets
- Preheat the oven to 180°C/350°F/Gas Mark 4.
- To make pastry, sift the flour, add the caster sugar and rub in the butter with your fingertips until the mixture resembles fine breadcrumbs.
- Add enough beaten egg to bind the pastry. The pastry can also be made using a food processor.
- Cut a circle of parchment to fit a large pastry dish, sprinkle with flour, roll out the pastry on the floured parchment and then slide it into the dish and bake blind for about 15 minutes.
- Meanwhile boil the ingredients for compote for 3 – 4 minutes.
- When pastry is baked, fill with the apple and cranberry compote.
- To make the crumble topping, combine the flour, sugar, butter and oats in a food processor until it resembles coarse breadcrumbs. (Add the oats last if you would like them to stay coarse and be visible in the crumble).
- Sprinkle the crumble over the fruit and bake in the oven for about 40 minutes.
- Serve with ice cream or whipped cream.
- 75g/3oz Odlums Cream Plain Flour
- 25g/1oz Odlums Cornflour
- 50g/2oz Shamrock Ground Almonds
- 125g/4oz Butter (softened)
- 50g/2oz Shamrock Golden Caster Sugar
- Preheat oven to 160°C/325°F/gas mark 3. Beat butter and sugar together until smooth. A wooden spoon or electric mixer may be used!
- Add the flour, cornflour and ground almonds. Mix gently until a dough is formed.
- Use your finger tips to form dough into a ball and lightly knead, if necessary.
- Press dough into a greased n8”/20cm round. A sandwich tin may be used.
- Prick around top of dough with a fork.
- Bake for 20 minutes or until very pale in colour.
- Allow to set in tin for 5 minutes, then transfer to a wire rack to cool. Slice or cut into shapes.
- As soon as shortbread is cold, store in an airtight tin.
For biscuits, roll out mixture on a floured surface and cut out shapes or rounds using biscuit cutters.
For fingers, press dough into a 7”/18cm square tin and cut into fingers after baking.
- Enjoy with fresh cream and strawberries
- Serve with a scoop of ice cream
- Perfect accompaniment to a cup of tea or coffee!