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!

RECIPE INFO

Serves 4

Preparation Time
min

Cook time
min

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Cook's NoteIf you prefer, you could leave out the almonds and just use a biscuit crumble.
Entertainer's TipThese are lovely for a light dessert or serve the compote drizzled over yoghurt for breakfast.
Product TipThe mini cocottes' stoneware construction also offers superior performance to materials like aluminium, providing steady and even heat for a perfect crust every time, plus these colourful dishes can be served straight from the oven making cleaning up hassle free.
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INGREDIENTS

  • 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

Crumble:

  • 40g butter, cubed
  • 100g flour
  • 70g granulated sugar
  • 60g almond flakes, crushed

METHOD

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.