Name: Blueberry apple crumbles
Cook time: 20 min
Total time: 20 min
Ingredients: 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

Ingredients

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

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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Ingredients

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