We value your privacy
We use cookies to help give you the best experience on our site and to allow us and third parties to customise the marketing content you see across websites and social media. For more information see our cookie policy.
Mini apple and blackberry crumble pies
Makes 12 | prep 30 mins | total time
Mini apple and blackberry crumble pies
Subscribe to Sainsbury's magazine
Makes 12 | prep 30 mins | total time
Rate
Nutritional information (per serving)
Calories
295Kcal
Fat
16gr
Saturates
7gr
Carbs
32gr
Sugars
15gr
Fibre
2gr
Protein
5gr
Salt
0.01gr
Ingredients
For the sweet shortcrust pastry
- 175g plain flour, plus extra for dusting
- 25g icing sugar
- 100g cold unsalted butter, diced, plus extra for greasing
- 1 egg yolk
For the crumble topping
- 100g blanched almonds
- 75g plain flour
- 50g cold unsalted butter, diced
- 50g demerara sugar
- 1 tsp ground cinnamon
For the filling
- 450g Bramley cooking apples (2 medium)
- zest of 1 lemon, plus a good squeeze of juice
- 150g blackberries
- 50g caster sugar
- ½ tsp ground cinnamon
- 1½ tbsp cornflour
Step by step
Get ahead
Make up to 1 day ahead. Store in an airtight container in a cool place. To reheat, put on a baking tray and bake in a preheated oven (1800C, fan 1600C, gas 4) for 10 mins to warm through. Can be frozen for up to 2 months. Heat for 20-25 minutes from frozen.
- For the pastry, whiz together the flour, icing sugar and a pinch of salt in a food processor. Add the butter and pulse until the mixture resembles fine breadcrumbs. Mix the egg yolk with 1 tablespoon cold water and add through the funnel, while pulsing, until the mixture comes together in large clumps (add a splash more water, if needed). Tip out onto a work surface and shape into a flat disc. Wrap in clingfilm and chill for 30 minutes.
- Use a little butter to grease a 12-hole muffin tin and line the bases with discs of baking paper. Roll out the pastry on a lightly floured surface until 1⁄2 cm thick. Use a 9-10cm round cutter to stamp out 12 rounds. Gently press these into the muffin tin to line the base and sides. Chill for 30 minutes.
- Preheat the oven to 200°C, fan 180°C, gas 6. Next, make the crumble topping: whiz the almonds in a food processor until chopped; remove about half and set aside. Add the flour, butter, demerara sugar, cinnamon and a pinch of salt and pulse to make a breadcrumb-like mixture. Stir in the reserved chopped almonds. Keep chilled.
-
Tip Make sure you line the muffin tin with discs of baking paper; this will make the pies much easier to release if the fruity juices bubble over during cooking.
- For the filling, peel, quarter and core the apples. Cut into 2cm chunks and transfer to a large bowl. Add the lemon zest and juice, the blackberries, caster sugar, cinnamon and cornflour. Toss together to coat.
- Spoon the filling into the chilled pastry cases, then top with the crumble mixture.
- Transfer to the oven, then immediately reduce the temperature to 180°C, fan 160°C, gas 4. Bake for 25-30 minutes until the crumble is golden and the filling is bubbling up around the edges. Leave to cool in the tin for 10 minutes then, using a round-bladed knife or dessert spoon, carefully loosen, twist and scoop out onto plates. Serve warm with crème fraîche or custard.
Small – but perfectly formed...