Apple and Berry Compote with Almond Crumble
This delicious, piquant apple and berry dessert looks totally impressive made in individual Mini Cocottes. The ingredients and method are equally simple: just simmer Granny Smith apple wedges, butter and honey in a casserole until semi-soft, then stir in mixed berries and lemon zest. Top with a basic butter, flour and sugar crumble that is given added sophistication with the inclusion of crushed almond flakes. Très chic!
- 4 Granny Smith apples, peeled and cut into wedges
- 30g butter
- 15ml honey
- 30ml water
- 350g mixed frozen berries
- zest of 1 lemon
- icing sugar, to dust
- 40g butter, cubed
- 100g flour
- 70g granulated sugar
- 60g almond flakes, crushed
Preheat the oven to 180°C.
Add the apples, butter, honey and water to a Le Creuset Round Casserole and cook the apples until semi-soft.
Remove the pan from the heat and add the frozen berries and zest.
For the crumble:
Rub the butter into the flour until the mixture resembles fine breadcrumbs. Add the granulated sugar and almonds.
Divide the apple and berry mixture into four Le Creuset Mini Cocottes. Sprinkle the crumble mixture on top of each mini cocotte and place into the preheated oven for 15 minutes until the crumble turns a light-golden brown.
Serve warm with a dusting of icing sugar.