Quick & Easy

Blueberry apple crumbles

Delight your family and friends with these miniature crumble pies, best served with a dollop of fresh cream.
blueberry apple crumbles
24 Item
20M

Ingredients

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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