Blueberry, apple & mint crumble with cornflake crumb

Blueberry, apple & mint crumble with cornflake crumb

By
From
Fast Cooking
Serves
4
Photographer
Tara Fisher

It might seem weird to put cornflakes in a crumble topping, something that only kids would do, rather than a chef! But this was one of the many things I picked up in America on my tour in search of the great and the good of the cake world.

Ingredients

Quantity Ingredient
2 large bramley apples
50g butter
50g caster sugar
2 fresh mint sprigs
400g blueberries
pouring cream, to serve (optional)

For the crumble

Quantity Ingredient
200g plain flour
100g butter
100g light brown sugar
100g cornflakes

Method

  1. Preheat the oven to 200°C.
  2. Peel and dice the apples. In a saucepan, cook the apples with the butter and caster sugar over a medium-low heat for 5 minutes.
  3. Meanwhile, finely chop the mint. Remove the apples from the heat and stir in the blueberries and mint. Transfer the mixture to 4 individual ovenproof ramekins.
  4. Make the crumble. Place the flour, butter and light brown sugar in a bowl and rub in the butter until it resembles coarse breadcrumbs. Lightly crush the cornflakes and stir them into the crumble mixture. Sprinkle it over the top of the fruit.
  5. Bake in the oven for 10 minutes, or until golden on top. Allow to cool slightly, then serve with cream if you like.
Tags:
James Martin
Saturday Kitchen
quick meals
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