These individual crumbles are scrumptious and so easy to make. You could equally make one large crumble – use a 1.2 litre ovenproof dish for six or a 2.4 litre dish for 12, and bake for 30 minutes (45 minutes for 12). Serve with cream, crème fraîche, or warm custard.
Preheat the oven to 200°C. Put the apples, apricots, apple juice, and all but 1 heaped tablespoon (3 level tablespoons for 12) of the demerara sugar into a saucepan. Bring to the boil, cover with a lid, and simmer for 5–7 minutes or until the apples are just soft. Remove from the heat and divide among the ramekins. Put the flour and butter into a mixing bowl. Using the tips of your fingers, rub the cold butter into the flour until the mixture resembles breadcrumbs. Add the remaining sugar and the hazelnuts and mix together. Sprinkle the crumble topping over the apples in the ramekins, then place on a baking sheet and bake for 15 minutes or until the crumble is light golden brown and the fruit is bubbling around the edges.
Mini apple, apricot and hazelnut crumbles
Print This
Ingredients
Instructions
The new edition of Mary Berry Cooks up a Feast by Mary Berry and Lucy Young is published by DK (3 October 2019, £25) DK.com. Pictures by Georgia Glynn Smith
