Mary Berry’s Mini Apple, Apricot, and Hazelnut Crumbles, in 3 steps
A sweet treat and party favorite
These individual crumbles are scrumptious and so easy to make. You could also make one large crumble—use a 2 pint (1.2 liter) ovenproof dish for 6 or a 4 pint (2.4 liter) dish for 12, and bake for 30 minutes (45 minutes for 12). Serve with cream, crème fraîche, or warm custard.
For more recipes and hosting tips from Mary Berry, check out Entertaing with Mary Berry.
Equipment and ingredients
Special equipment: 12 x size 1 (5fl oz/150ml) ramekins
- 4lb (1.8kg) Granny Smith apples, peeled and cut into 1⁄2in (1cm) cubes
- 12oz (350g) ready-to-eat dried apricots, snipped into small pieces
- 1 cup (200ml) apple juice
- 1 cup (200g) Turbinado sugar
- 12⁄3 cup (200g) all-purpose flour
- 1⁄2 cup (100g) cold butter, cubed
- 13⁄4oz (50g) hazelnuts, chopped
Preparation
Preheat the oven to 400˚F (200˚C). Put the apples, apricots, apple juice, and all but 1 heaped tablespoon (3 level tablespoons for 12) of the Turbinado sugar into a saucepan. Bring to a 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.
Mix
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 bread crumbs. Add the remaining sugar and the hazelnuts and mix together.
Bake
Sprinkle the crumble topping over the apples in the ramekins, then place on a cookie sheet and bake for 15 minutes or until the crumble is light golden brown and the fruit is bubbling around the edges.