Recipe

Blueberry apple crumbles

Delight your family and friends with these miniature crumble pies, best served with a dollop of fresh cream.

Dec 31, 2010 1:00pm
  • 20 mins cooking
  • Makes 24 Item
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Ingredients

Blueberry apple crumbles
  • 1 cup (150g) plain (all-purpose) flour
  • 1/3 cup (55g) icing (confectioners') sugar
  • 90 gram (3 ounces) unsalted butter, chopped
  • 1 egg yolk
  • 3 teaspoon iced water, approximately
  • 1 small apple (130g), grated coarsely
  • 1/2 cup (75g) frozen blueberries
  • 1 teaspoon ground cinnamon
  • 2 teaspoon finely grated lemon rind
  • 2 tablespoon roasted slivered almonds

Method

Blueberry apple crumbles
  • 1
    Preheat oven to 180°C/350°F. Grease two 12-hole (1-tablespoon/ 20ml) mini muffin pans.
  • 2
    Pulse sifted flour, sugar and butter in food processor until crumbly. Add egg yolk and enough of the water to make mixture come together.
  • 3
    Shape one-quarter of the dough into thick sausage; wrap in plastic, freeze 45 minutes.
  • 4
    Meanwhile, roll remaining dough to 4mm (¼-inch) thickness, cut out 6cm (2½-inch) rounds; press dough into holes of pan. Refrigerate 15 minutes.
  • 5
    To make filling, combine apple, berries, cinnamon and rind in small bowl; divide filling into pastry cases.
  • 6
    Coarsely grate frozen dough evenly over filling; sprinkle with nuts. Bake about 20 minutes. Stand 5 minutes; transfer to wire rack to cool.

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